Thursday, September 8, 2011

Peppermint Candy Ice Cream

Luscious Peppermint Candy Ice Cream
It was Shawn's birthday over Labour Day weekend. We are not big on gifts or holidays in general. We don't do Christmas, valentines, or anniversary gifts but for some reason birthdays are the exception. We do birthday gifts. I even get my birthday gift three months early in late July...it's a weird tradition Shawn started last year and faithfully carried on this year. While we may celebrate birthdays, that doesn't mean that he wants to celebrate HIS birthday. Shawn doesn't like gifts, parties, the birthday song or basically anything that singles him out or gives him special treatment. He just wants his birthday to be a normal non-eventful day.

I think he's special and deserves a special day without feeling uncomfortable so I settled for a small gift (photobook!) and making his favourite dessert and dinner of choice.

This year, like last year, he wanted ice cream cake. Peppermint ice cream cake. An ice cream flavor not available this time of year, so I had to make it.

I got this recipe from a gorgeous book we own called Sorbets and Ice Creams and Other Frozen Confections by Lou Pappas. The recipe resulted in a luscious, creamy, incredibly pink peppermint ice cream! I baked up half a batch of Best Ever Fudge Brownies. Topped them with the peppermint ice cream and served it to Shawn on his birthday...no candles of course!

The rest we froze in a Tupperware for him to enjoy later.

What did I, the lactose sensitive one, eat... you ask?

A giant bowl of Healthy Chocolate Ice Cream with a few drops of peppermint extract ;-)


Peppermint Candy Ice Cream

Peppermint Candy Ice Cream
from Sorbets and Ice Creams and Other Frozen Confections by Lou Pappas (1997)

Ingredients:
  • 1 3/4 cups crushed peppermint candies (7 oz)
  • 2 cups half and half
  • 3 egg yolks beaten (I used three whole eggs)
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
Directions:
  1. In a double boiler add 1 1/4 cup of crushed peppermint candies and half and half. Heat over simmering water until scalded (half and half is foamy with bubbles). Remove from heat and wait until all the candies are melted completely and the mixture is bright pink.
  2. Ladle some of the hot half and half mixture into the egg yolks and whisk vigorously. Add the egg mixture to the rest of the half and half mixture and return the pan to heat source over barely simmering water. Stir constantly until the custard coats the back of a metal spoon. Immediately place the the pan in a pan of cold water and stir to cool the custard to room temperature. 
  3. Stir cream and vanilla into the custard until just combined. Do not over stir! Overstirring at this stage can cause flecks of butter to be created in your finished ice cream.
  4. Cover and place in the refrigerator to cool completely.
  5. Freeze in an ice cream maker according to the manufactures instructions. When almost frozen completely, add the remaining crushed candy.