Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 8 standard or 12 small red and white candy canes 3 cups milk 1 cup cream 1 teaspoon vanilla extract pinch of salt DIRECTIONS Place unwrapped candy canes in a heavy plastic bag and place the bag between two towels. Use a wooden mallet or saucepan to crush candy canes into small pieces. Pick out 15-20 chunks of similar size and set aside. Pour all remaining crushed candy into milk, cover, shake well and place in refrigerator overnight. Before churning, mix peppermint milk with remaining ingredients and shake or stir until completely combined. Process mixture in ice cream maker according to manufacturer’s instructions. When ice cream is done, scoop into a covered container and stir in reserved candy pieces. Cover and place container in a paper bag before putting in freezer. Allow ice cream to “cure” for an hour or two. This allows the ice cream to freeze a bit more, so the texture will firm up and make it easier to scoop. Serve plain or in a puddle of hot fudge. NOTES If using plant-based milk, use only the unsweetened types. If you have delicate dental work, do not reserve candy cane chunks—put them all in the milk. Copyright © 2018 Stefanie Samara Hamblen |
