Peppermint Patty Ice Cream Food

PEPPERMINT ICE CREAM

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

PEPPERMINT STICK ICE CREAM

Steps:

• In a medium saucepan, whisk together the egg yolks, sugar and salt until pale yellow. While whisking, slowly add the cream and the milk. Heat the mixture over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon or about 170 degrees on an instant-read thermometer, 10 to 12 minutes.
• Transfer the mixture through a fine-mesh sieve into a bowl to cool at room temperature. Stir in the peppermint extract. Cover and chill at least 4 hours or overnight. Set a 9-by-5-inch loaf pan in the freezer to chill.
• If adding the chocolate chunks, stir together the chocolate and vegetable oil and set aside. Churn the ice cream mixture in an ice cream machine according to manufacturer's instructions. During the last few minutes of processing, add the candy cane pieces and very slowly drizzle in the chocolate mixture. (If added too quickly, the chocolate will clump; when the ice cream has been fully churned, use a pair of kitchen shears to cut any pieces that are too large.) Transfer the ice cream to the prepared loaf pan, cover well with plastic wrap and freeze until firm.

PEPPERMINT PATTY ICE CREAM

Steps:

• For the swirl: In medium saucepan, whisk together the sugar, corn syrup, water, and cocoa powder. Bring to a low boil over medium heat, whisking often. Cook 1 more minute then remove from the heat. Whisk in the peppermint extract. Let cool to room temperature then chill in the refrigerator while you make the ice cream. For the ice cream: Create an ice bath by putting ice and water into a large bowl. Set aside. In a medium saucepan, warm up 1/2 cup heavy cream. Whisk in the cocoa powder until dissolved and smooth. Bring to a boil. Remove from the heat and whisk in the chocolate. Stir until melted and smooth. Stir in the remaining 1/2 cup heavy cream. Pour the chocolate mixture into a bowl that will fit inside the ice bath. Place the bowl inside the ice bath and set aside. In the same saucepan, warm up the milk, sugar, and salt. In a small bowl, whisk up the egg yolks. Once the milk mixture is warm, slowly whisk some of the milk into the yolks then scrape the yolk mixture into the saucepan. Bring the pan to a boil, stirring often until the mixture thickens and coats the back of a spoon or spatula. Remove from the heat and the pour the mixture through a strainer into the chocolate mixture. Stir until blended. Let cool in the ice bath until room temperature then remove from the ice bath and chill in the refrigerator until cold. Assembly Freeze the ice cream according to your ice cream maker (if freezing by hand, chill in the freezer and whisk every 30-45 minutes to break up the ice crystals until the ice cream is frozen). Just a few minutes before it is completely frozen, stir in the peppermint patties. To layer in the peppermint swirl, spoon some of the sauce into the bottom of the storage container. Spoon half of the ice cream on top, then the remaining sauce, then top with the rest of the ice cream.