I am someone who believes that ice cream is a year-round food. While other people opt for something slightly less frozen in the dead of winter, I just put on another sweater. However, I do make seasonal adjustments when it comes to my ice cream consumption. Fresh raspberry ice cream, for instance, is for the summer. Pumpkin ice cream is for the fall. And when Christmas rolls around, that can mean only one thing: candy cane ice cream.
I adapted this recipe from my vanilla ice cream recipe, which I adapted from the vanilla ice cream recipe that came with my ice cream maker. I’ve made adjustments to suit my personal taste – adding slightly more vanilla, throwing in some peppermint extract for the candy cane flavour, and changing the milk-to-cream ratio. This ice cream doesn’t just contain bits of candy cane, it also contains chocolate chips. My daughter refers to it as “peppermint bark ice cream”, and I can see where she’s coming from. I use mini chocolate chips because I find the regular ones get a little too hard when they’re frozen. Breaking a tooth is not festive.
Amber’s Candy Cane Ice Cream
* This recipe is always gluten-free!
2 1/2 cups cream
2 cups milk
1 cup sugar
1 1/2 Tbsp vanilla
1 Tbsp peppermint extract
4 standard size candy canes
1/2 cup mini chocolate chips
Prepare the ice cream following the directions on your ice cream maker. In mine, which is a counter top electrical machine with a freezer bowl, it takes about 25 minutes. While that’s happening, crush the candy canes by bashing them with a rolling pin. This is a great way to work out any holiday stress you’re experiencing.
When the ice cream is starting to gel nicely, and it’s within a few minutes of being finished, add the crushed candy canes and mini chocolate chips. Let it go for a few minutes longer until it’s the desired consistency. Serve it up and freeze the rest.
Yield: Approximately 2 quarts of ice cream.
Happy holidays, and happy ice cream making!