When I was a kid, I’d start counting down to Christmas as soon as Halloween was over. I was relentless and consistent in badgering my parents with my Christmas wish list. I’d rewrite and edit my letter to Santa multiple times to make sure it was perfect. It always seemed like Christmas and New Year’s Eve couldn’t come soon enough.
Nowadays, all I want a pause button to slow down time. Since that magical button is no where to be found, I will settle with peppermint ice cream. But not just any peppermint ice cream. It must be a double scoop of peppermint ice cream served in a chocolate dipped crushed candy cane waffle cone.
One of my favorite holiday activities is going to Disneyland and soaking in all the decorations, the festive spirit, and sharing a giant peppermint ice cream cone with Alex. (Seriously, no one puts on a better show than Disney.) Even during finals week in college, my bff Al and I would meet at the Grand Californian Hotel in Downtown Disney and sip hot chocolate by the hotel’s massive fireplace. There’s just something about the place that gets me all happy, relaxed, and cheerful.
I’ve been so busy this holiday season that I have yet to visit my magical place. I’ve been craving peppermint ice cream since August. Forget waiting until next week to visit Disneyland. I’m going to make my own peppermint ice cream AND my own chocolate dipped waffle cone! Since I don’t have a waffle ice cream cone maker yet (HINT, HINT Alex), I opted for store bought waffle cones that I dipped in rich and silky dark chocolate. Semi-homemade is more than appropriate during this hectic time of year.
Tip: Place chocolate dipped waffle cones in a container filled with uncooked rice (or beans) to allow cones to dry standing upright.
I had to consider all my options before tackling this recipe. Should I infuse the crushed peppermint in the ice cream base? Should I use mint extract? Eventually, I decided on making a super creamy vanilla ice cream base. During the final minutes of churring in the ice cream machine, I added crushed candy canes. After a couple hours in the freezer, the vanilla ice cream takes on the light pink hues of the candy cane. I like it better this way because the peppermint flavor doesn’t become overpowering.
You could go overboard eating everything peppermint in sight this winter season, or you could save this recipe and have peppermint ice cream any time of year!
Peppermint Ice Cream
Rich vanilla ice cream with crushed peppermint served in a chocolate dipped waffle cone. It's my favorite holiday treat!
Yield: about 1 quart
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup + 1 Tbsp granulated sugar
- 7 egg yolks
- 1/2 tsp vanilla extract
- 1 cup crushed candy cane (peppermint)
- In a medium pot, bring cream, milk, and 1 Tbsp of sugar to boil. Meanwhile, in a large bowl whisk together egg yolks and remaining sugar. Once milk begins to boil, lower heat.
- Temper hot milk in sugar-yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the pot.
- Stir over low-medium heat until mixture reaches nappe consistency, or 180 degrees on a kitchen thermometer. Remove from heat and stir in vanilla. Transfer to an airtight container and let mixture mature in fridge overnight.
- Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has reached a soft serve consistency, add crushed candy cane. Continue to churn until candy cane has been distributed. Transfer ice cream to a freezer safe container. Freezer for at least 1 hour before serving.
Chocolate Dipped Crushed Peppermint Waffle Cones: Melt 1 1/2 cups dark chocolate. Dip waffle cones into melted chocolate. If desired use a spoon to coat the inside of the waffle cone with chocolate. Immediately sprinkle crushed candy canes. Set in a bowl with uncooked rice to allow chocolate cones to dry standing upright.
The Little Epicurean