Ice Cream

I love peppermint flavored candy...candy canes are one of the many reasons I love Christmas. Ever since November, when I first started seeing candy canes in stores, I had been wanting to make peppermint ice cream. Unfortunately, I didn't get around to it until after Christmas, and couldn't find and good candy canes anywhere. Luckily the round mint candies and soft peppermint candies work just as well.

This recipe uses a basic vanilla ice cream recipe, modified to add peppermints. Try varying the ratio of cream to milk to reduce calories and fat, or using Splenda instead of sugar. Just keep in mind this will significantly change the consistency of the ice cream.

Since this recipe gets better with time, as the peppermint gets absorbed into the ice cream, make it several days before you need it and keep in an airtight container in the freezer.

Vanilla Mint Ice Cream

3c heavy cream

3/4c sugar

1 1/4t vanilla extract

3/4t mint extract

crushed peppermint pieces

Pour 1c cream in a saucepan. Add sugar and a pinch of salt. Heat, stirring constantly, until the sugar is dissolved.

Remove from heat and stir in remaining cream and vanilla. Add mint extract.

Chill in fridge until cool, about 1 hour.

Freeze according to directions of your ice cream maker. About 5 minutes before finished, add in peppermint pieces.

Transfer to an airtight container and freeze.

 

Peppermint Bark

Even though it's after Christmas, it's never a bad time for some peppermint bark.... the combo of chocolate and peppermints is just SO good.

For this recipe, I made both regular bark and broke it up into pieces, and shaped peppermint bark, using cookie cutters. The instructions below are to use cookie cutters and shape them, but this results in a thicker bark. If you prefer it thinner, just pour chocolate onto a parchment-lined pan rather than into cookie cutters.

Peppermint Bark

1lb white chocolate, chopped

1lb milk chocolate, chopped

1 package soft peppermint candies, crushed

1/2 tsp peppermint oil

Place cookie cutters into freezer. Line a cookie sheet with parchment paper.

Melt milk chocolate. Stir in 1/4tsp peppermint oil.

Place cookie cutters on parchment paper-lined sheet.

Pour chocolate into cookie cutters, making sure it fills all the edges. 

Place in freezer for 15 mins.

 Melt white chocolate. Stir in 1/4 tsp peppermint oil.

Remove milk chocolate cutters from freezer and top with white chocolate.

Sprinkle crushed peppermint candies over top.

Put back in freezer, letting sit for at least 1 hour, or until solid.

To remove from cookie cutters, gently push. If needed, use knife to release from edges.