Peppermint Candy Cane Ice Cream


Cameron made this last year and it had to be made again.  This and roasted chestnuts are my two new holiday traditions.  It's hard to not open the freezer and take a bite every time I walk into the kitchen.  

Makes about 3 cups.

Peppermint Candy Cane Ice Cream

4 egg yolks

1/2 cup sugar

2 cups milk

1 cup heavy cream, divided in half

pinch salt

1/4 teaspoon peppermint extract

1/3 cup coursely crushed candy canes

Whisk egg yolks and sugar together.  Set aside.  

In a small pot, heat milk and 1/2 cup heavy cream until steaming but not simmering or boiling.  Slowly whisk hot milk/cream into eggs.  

Return to small pot and over medium high heat, stir until mixture is thick and coats back of a spoon.  Do not let mixture boil.  Remove from heat and stir in remaining heavy cream, pinch of salt and peppermint extract.  

Chill in fridge.   Once mixture is cold process in ice cream maker.  (Mine took 20 minutes.)  Add crushed candy canes and process until just mixed in.  Serve or transfer to freezer. 

Flavored Marshmallows


I feel a bit redundant saying this but some things are better home made and other things aren't.  Marshmallows are mush better when you make them yourself and they are even better when someone else has made them for you.  They can either be cut into squares with a knife or with a cookie cutter.   (Snowflakes are nice for winter time.)   These here are rose flavored but other flavoring can be used (liqueur or extract).  I made peppermint and almond ones last year and I think frangelico would be tasty.  I used a 13" x 9" pan but use a larger one for thinner marshmallows.   

Marshmallows (Rose Flavored)

3 packs gelatin powder

1/2 cup cold water + 1 1/4 cup water

2 cups sugar

2/3 cup corn syrup

1/4 teaspoon salt

2 tablespoons flavoring extract (rose, cinnamon, almond, peppermint, coconut)

Non stick baking spray, for lining and cutting

Powdered sugar, sifted, for dusting

In your mixing bowl, add the gelatin powder with 1/2 cup cold water.  It needs 5 minutes or so for the gelatin to do its thing.

In the meantime and in a pot, bring sugar and 1 1/4 cup water to a boil.  Let it boil for 1-2 minutes.  Remove from heat and slowly pour it into the bowl with the gelatin.  The gelatin should have tightened up and formed into something, well, gelatin and almost rubbery.  Add salt and mix with an electric mixer of any kind for 12-14 minutes.  The mixture will be thick, voluminous, white and glossy.  Add flavoring with a quick mix to incorporate.  Pour into a 13" x 9" pan lined with lightly greased parchment paper. Give it a little shake to even out.  Let it set, about 4 hours.  

You now have one giant marshmallow.  Cut it into pieces of any size with a greased knife of cookie cutter. If knife/cutter gets sticky, wipe clean and re spray.  Lightly toss marshmallows in powdered sugar to prevent sticking.  Store in air tight containers at room temperature.