Peppermint Stick Ice Cream with Hot Fudge Sauce

By -

20150724_204832-001

I know the picture is blurry, so sorry about that, but this tasted way better than it looks. We made peppermint ice cream for the 24th of July, and it was awesome. This recipe came from davidlebovitz.com, and I did change this up a bit because I omitted the hot fudge sauce entirely and instead added a bunch of crushed Oreos instead. I did one sleeve of Oreos for this batch, and I added them in right as I was taking the ice cream out of the freezer to put into the actual chest freezer (I would plan for 6 full hours if you want the texture right). I included the entire recipe because I think if you weren’t trying to do cones this would be an awesome choice, and I noted my changes below in bold.

Peppermint Stick Ice Cream with Hot Fudge Sauce

Makes 1 quart (1l) of ice cream, about 2 cups (500ml) hot fudge sauce

Adapted from Baked Occasions by Matt Lewis and Renato Poliafito

For the peppermint stick ice cream:

  • 1 cup (250ml) whole milk (I increased this so that we had a total of 3 cups total dairy products, 50% of which was whole milk)
  • 1 cup (200g) sugar (I decreased this to 3/4 cup, and it was PLENTY sweet. I will go down to 1/2 cup next time)
  • pinch of salt
  • 5 large egg yolks
  • 2 1/4 cups (560ml) heavy cream (I decreased this—see note above)
  • 2 1/2 teaspoons (or more, to taste) peppermint extract (we did 2 tsp. of peppermint extract and I also added 1 tsp. vanilla)
  • Red food coloring (I omitted this entirely)
  • 3/4 cups (115g) crushed candy canes (we did less than this probably 1/2 cups worth)

For the hot fudge sauce: (I didn’t do this at all, but I’m sure it would be awesome!)

4 ounces (115g) unsweetened chocolate, chopped
3 tablespoons unsalted butter, cubed
1/2 cup (70g) powdered sugar
1/2 cup (120g) packed dark brown sugar
1/4 cup (25g) unsweetened cocoa powder
3 tablespoons light corn syrup or golden syrup
1/2 teaspoon kosher or sea salt
3/4 cup (180ml) heavy cream or crème fraîche
1 teaspoon vanilla extract

1. To make the peppermint stick ice cream, heat the milk, salt, and sugar in a saucepan.

2. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4. Strain the custard into the heavy cream. Stir over the ice until cool, add the mint extract and taste, adding more if desired. Whisk in the red food coloring – since brands vary, you can add enough until it’s the color you want. (I used 8 drops of McCormick red food coloring.) Refrigerate the mixture thoroughly, preferably overnight.

5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Add the crushed candy canes to the ice cream during the last two minutes of churning. Scrape the churned peppermint stick custard into a chilled container and freeze until ready to serve.

6. To make the hot fudge sauce, melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth.

7. While the chocolate is melting, in a medium saucepan, whisk together the powdered sugar, brown sugar, cocoa powder, corn syrup (or golden syrup), salt, and heavy cream or crème fraîche. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 45 seconds. Remove from heat and whisk in the melted chocolate.

Serving: Scoop ic cream into bowls and drizzle each with a generous helping of hot fudge sauce. You can garnish the ice cream with additional bits of crushed candy canes, if you wish.

Storage: The hot fudge can be made up to one week ahead, and stored in the refrigerator. It can be rewarmed in a saucepan over low heat, adding water or milk to thin it out, if it becomes too thick.

Mel’s Source

Recipe retrieved 7/30/15 from http://www.davidlebovitz.com/2014/10/peppermint-stick-ice-cream-with-hot-fudge-sauce-recipe-baked-brooklyn/

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more