Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candy canes
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the saucepan from the heat and stir in the vanilla extract and peppermint extract.
3. Pour the mixture into a large bowl and let it cool to room temperature.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
6. During the last few minutes of churning, add the crushed peppermint candy canes.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 2 hours or until firm
Temperature:
- Heat the mixture over medium heat until hot but not boiling.
- Chill the mixture in the refrigerator until it reaches room temperature.
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 30g
- Protein: 2g
- Sodium: 90mg
- Sugar: 27g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or light cream instead of heavy cream.
- Whole milk: You can use 2% or skim milk instead of whole milk.
- Peppermint extract: You can use mint extract instead of peppermint extract.
- Peppermint candy canes: You can use peppermint candies or peppermint bark instead of candy canes.
Variations:
- Chocolate Peppermint Stick Ice Cream: Add 1/2 cup of chocolate chips or chopped chocolate to the mixture before churning.
- Vanilla Peppermint Stick Ice Cream: Omit the peppermint extract and add an extra teaspoon of vanilla extract.
Tips and tricks:
- Make sure the mixture is completely chilled before churning to ensure a smooth and creamy texture.
- Crush the candy canes into small pieces to prevent them from getting stuck in the ice cream maker.
- For a stronger peppermint flavor, add more peppermint extract to taste.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid.
- It will keep for up to 2 weeks in the freezer.
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
- Serve the ice cream in a festive bowl or cone.
- Top with whipped cream and extra crushed candy canes.
Garnishes:
- Whipped cream
- Crushed candy canes
- Chocolate sauce
Pairings:
- Hot cocoa
- Peppermint tea
- Chocolate chip cookies
Suggested side dishes:
- Brownies
- Chocolate cake
- Sugar cookies
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a little longer.
Food safety advice:
- Make sure to use pasteurized dairy products to prevent foodborne illness.
- Wash your hands and all equipment thoroughly before preparing the ice cream.
Food history:
- Peppermint stick ice cream has been a popular holiday treat in the United States since the early 20th century.
Flavor profiles:
- Sweet, creamy, and minty
Serving suggestions:
- Serve as a dessert or a refreshing treat on a hot day.
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Taste: Sweet, Minty, Creamy, Refreshing