Peppermint Ice cream

Peppermint is my ultimate Holiday Favorite. Since the grocery stores only stock it during the Holiday season, I’ve found a way to make it myself when I’m having a craving. Luckily for me, I usually have this craving during the Holidays so it’s easy enough to go pick some up. The hard part is finding that many ice creams have wheat or eggs in them. Disappointing!

This weekend I made peppermint ice cream without the allergy ‘yuck’! Jot this down in your recipe book because this one is GOOD!

Did I mention you don’t need an Ice Cream maker to do this?

  • 2 cups whole milk
  • 1 ½ ounces of cream chees (I use whipped)
  • 1/8 tablespoon sea salt
  • 1 ¼ heavy cream
  • 2/3 cup of sugar
  • 2 teaspoons peppermint extract
  • 4 crushed candy canes

Screen Shot 2016-12-13 at 1.49.59 PM.png Free From: Wheat, Eggs, and Nuts

  1. In a small bowl, mix 2 tablespoons of the milk with cornstarch
  2. In a large bowl, add the salt and room temperature cream cheese and whip until smooth.
  3. Make an ice bath (heavy on the ice) and set aside.
  4. Pour the cream, sugar, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for 4 minutes and boil for exactly 4 minutes. Remove from the heat and gradually whisk in the cornstarch mixture. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.
  5. Gradually whisk the hot milk mixture into the cream cheese until smooth. Do this a little bit at a time so that you can whip out any lumps of cream cheese.
  6. Mix in the peppermint extract.
  7. Pour the mixture into a 1-gallon Ziploc freezer bag, seal, and submerge the bag in the ice bath. Let stand, adding more ice as necessary, until very cold, about 30 minutes.
  8. Set up your standing mixer/or your blender. Pour the chilled zip lock into the mixer. Using either your blender or standing mixer, mix on very low. About 5 to into this process, sprinkle in half of the crushed candy canes. They will mostly dissolve, turning your ice cream a pretty pink color. After 10 minutes remove the mixture and place into a freezer safe container. Let freeze at least 3 hours before serving

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