A creamy vanilla and peppermint base, swirled with thick ribbons of dark chocolate peppermint fudge sauce, and sprinkled with crushed peppermint candies. The perfect ice cream for winter!
Makes 1 1/2 liters.
From Bridget Edwards of Bake to 350.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE DARK CHOCOLATE PEPPERMINT FUDGE SAUCE:
- ¼ cups Butter without salt
- 2 ounces, weight Bittersweet Chocolate Chips
- ¾ cups Sugar
- 5 tablespoons Cocoa powder without sugar
- ½ cups Heavy cream
- ½ teaspoon Vanilla extract
- ⅛ teaspoons Peppermint extract
- FOR THE ICE CREAM:
- ¾ cups Sugar
- 1 Egg
- 3 Egg yolks
- 1 tbsp Cornstarch
- 2 cups half and half, divided
- 1 cup Heavy cream
- 1-½ tsp Peppermint extract
- ½ teaspoon Vanilla extract
- ¾ cups crushed peppermint candies
Preparation
For the chocolate sauce:
Place the butter and chocolate in a bowl over a saucepan of simmering water. Whisk together the sugar and cocoa. Once the butter and chocolate have melted, slowly incorporate the sugar/cocoa mixture. Heat over pot of simmering (not boiling) water for 15 minutes, stirring occasionally.
Gradually whisk in cream until combined. Continue heating in the bowl over simmering water for 10 minutes. Remove from the heat and stir in the extracts. Pour into a container, cover and put in the fridge.
For the ice cream:
In a large bowl, whisk the sugar with the eggs and yolks for 1-2 minutes. Whisk cornstarch. Put aside.
In a medium saucepan, heat 1 cup half and half over medium heat until boiling. Slowly whisk hot half and half into egg mixture. Pour all the mixture back into the saucepan and cook over low heat, stirring constantly, for about 3 to 4 minutes, until thickened. The mixture will coat the back of a wooden spoon when thickened.
Pour the thickened mixture through a fine strainer and into a bowl. Whisk the rest half and half, the cream and the extracts. Cover the bowl and refrigerate until completely chilled, overnight.
Before starting the ice cream process, take the chocolate sauce out of the fridge and let it come to room temperature. The sauce will be very thick but will lose some consistency as it is.
Pour the cream into an ice cream maker and process until almost done. With about 2 minutes remaining in the cycle, add the crushed peppermints.
Pour soft serve ice cream into containers, adding big dollops of chocolate sauce all over. Press wax paper over the tops of the containers and cover. Freeze for at least 4 hours or until pick-up is possible.
