Peppermint Stick Ice Cream With Hot Fudge Sauce Food

PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE

Steps:

• Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.
• Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.
• Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.
• Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.
• Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.
• Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.
• Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.

FROZEN PEPPERMINT DELIGHT

Steps:

• In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

PEPPERMINT HOT FUDGE SUNDAES

Steps:

• Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.
• Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.

THE BEST HOT FUDGE SAUCE IN THE WORLD

Steps:

• Place the butter, sugar, corn syrup, heavy cream, salt and milk in a large, heavy-bottomed saucepan. Heat over medium heat until it comes to a boil.
• Meanwhile, whisk together the cocoa powder, water, rum and vanilla into a thin paste.
• Place the cocoa paste in a large bowl.
• Chop the chocolate into small pieces (or use excellent quality chocolate chips or paillettes) and add to the bowl.
• When the dairy comes to a boil, regulate the heat so it maintains a slow boil but doesn't boil up in the pan.
• Stir the dairy frequently and boil until it reaches a light caramel color, about 20-30 minutes (less time if you half the recipe). You don't want the color to be as dark as a Sugar Daddy, but it should be significantly darker than sweetened condensed milk. You can see what color it should be above in the post.
• Once the dairy is a lovely shade of deep tan, pour it into the bowl with the chopped chocolate and cocoa paste. Allow it to sit for a minute or two and then whisk until smooth.
• Strain it just to make sure it is completely smooth.
• Store in jars in the fridge.
• If you used fresh dairy, the hot fudge sauce will keep for a good 2-3 weeks in the refrigerator. If your dairy was close to the expiration date, use the sauce up within 5-7 days.

HOT FUDGE PEPPERMINT STICK SAUCE

Steps:

• In a heavy saucepan bring the cream to a boil with the butter, add the brown sugar, and simmer the mixture, stirring, until the brown sugar is dissolved. Add the chocolate and the salt and heat the mixture over low heat, whisking, until the chocolate is melted and the sauce is smooth. Stir in the peppermint candy and serve the sauce warm over ice cream.

EASY PEPPERMINT ICE CREAM PIE

Steps:

• Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
• Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
• Scoop half of mixture into each of 2 pie crusts.
• Smooth evenly in crust.
• Cover with lid, if available, or wrap.
• Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
• Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
• Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
• Enjoy! ;).

CHOCOLATE-RIBBONED PEPPERMINT ICE CREAM

Steps:

• For the chocolate sauce: Place butter and chocolate in a bowl over a pan of simmering water. Whisk together sugar and cocoa. Once butter and chocolate are melted, slowly whisk in sugar/cocoa mixture. Heat over the pan of simmering (not boiling) water for 15 minutes, stirring occasionally. Gradually whisk in cream until combined. Continue heating in the bowl over the simmering water for 10 minutes. Remove from heat and stir in the extracts. Pour into a container, cover, and chill in the refrigerator. For the ice cream:In a large bowl, whisk sugar with eggs and yolks for 1-2 minutes. Whisk in cornstarch. Set aside. In a medium saucepan, heat 1 cup of the half-and-half over medium heat until it comes to a simmer. Slowly, whisk hot half-and-half into egg mixture. Pour entire mixture back into the pan and cook on low heat, stirring constantly for about 3-4 minutes, until thickened. The mixture will coat the back of a wooden spoon when thickened. Pour thickened mixture through a fine strainer and into a bowl. Whisk in remaining half-and-half, cream, and extracts. Cover bowl and chill until completely cooled, up to overnight. Before starting the ice cream process, take chocolate sauce out of the refrigerator and leave at room temperature. The sauce will be very thick but will lose some stiffness as it stands. Pour cream into an ice cream maker and process until almost finished. With about 2 minutes remaining in the cycle, add crushed peppermints. Spoon soft ice cream into containers, adding large dollops of chocolate sauce throughout. Press waxed paper onto the top of the containers and cover. Freeze for at least 4 hours or until scoopable.

ALL-AMERICAN PEPPERMINT STICK TORTE WITH FUDGE TOPPING

Steps:

• For crust:
• Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.
• For filling:
• Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.
• Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.
• For sauce:
• Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.
• Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)
• Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.
• Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.