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Peppermint Candy Ice Cream

Source: Sorbets and Ice Cream
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  2 Hours 25 Minutes
  Serves 8
This pale pink ice cream is colored naturally by the candy, so the number of egg yolks has been decreased slightly to keep the color pure. As a child, this was a holiday treat made with a 1-inch-thick stick of peppermint candy, and a great mate to the chocolate Christmas log.
1 3/4 cups (7 ounces) striped peppermint candies or candy cane
2 cups half and half
3 large egg yolks, beaten
1 cup heavy cream
1 teaspoon vanilla extract
Peppermint Candy Ice Cream Recipe at
In a double boiler, combine 1 1/4 cups of the candy with the half-and-half and heat over barely simmering water until scalded; set aside and let steep for 15 minutes, or until the candy is melted. Whisk some of the hot half-and-half mixture into the egg yolks, return this mixture to the pan, and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool to room temperature.

Stir the cream and vanilla into the mixture. Cover and refrigerate until thoroughly chilled. Freeze in an ice cream maker according to the manufacturer's instructions. When almost completely frozen, mix in the remaining candy.

Serving Size = 1/2 cup

Photography by Frankie Frankeny.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 303
Fat. Total: 20g
Protein: 3g
Carbohydrates, Total: 28g
Sodium: 48mg
% Cal. from Fat: 59%
Cholesterol: 143mg
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Rating: 5
by: Frances Reviewed: 01/15/2011
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