1 cup
skim milk *(recipe modification - see note) ½ cup heavy whipping cream *(recipe modification - see note) ¾ cup sugar ¼ teaspoon salt 4 egg yolks 2 cups heavy whipping cream 3 teaspoons peppermint extract *(recipe modification - see note) 7 drops red food coloring *(recipe modification - see note) 1 and ¼ cups crushed peppermint candy Instructions Mix skim milk and ½ cup heavy cream in a medium-size sauce pan. Heat on medium heat to 175 degrees; stir in sugar and salt until dissolved. SLOWLY pour eggs into saucepan, whisking constantly. Continue to cook over low heat until mixture is just thick enough to coat a metal spoon and a candy thermometer reads 160 degrees, stirring constantly. Do not allow the mixture to boil. Remove from heat immediately. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently for 2 minutes. Stir in whipping cream, peppermint extract and red food coloring (if desired). Cover with plastic wrap and refrigerate several hours or overnight. Pour ice cream mixture into an ice cream machine and add peppermint candy. Churn per manufacturers instructions until ice cream is frozen with a soft consistency. Transfer ice cream into an air tight container and freeze until the soft-serve stage. Serve! Notes *The original recipe called for 1 and ½ cups of half-and-half cream instead of the skim milk + ½ cup whipping cream. I used what I had on hand, which was the skim milk + ½ cup whipping cream - which contributed to the soft-serve consistency. Also, the original recipe called for 4 to 6 teaspoons of VANILLA extract. I substituted with 3 teaspoons of peppermint extract for additional peppermint flavor. The original recipe also did not call for food coloring, but I used 7 drops of red food coloring to get the pink color. I've provided a link to the original recipe if you want a different consistency of ice cream! 3.2.2925
In the bottom of a medium bowl, whisk the cream cheese until soft and loose. Pepperminticecream with hot fudge sauce is pretty much a perfect dessert for us
Serve and enjoy. Who says that pepperminticecream should only be enjoyed in the winter months. Turn the stove off and whisk in the peppermint and vanilla extracts
pepperminticecream (I used Blue Bunny® Peppermint Party w/ streaks of fudge), slightly softened. Chill pie crust and then add slightly softenedicecream
Cut the mooncakes with a warm knife and serve right away. Homemade Peppermint & Chocolate IceCream Mooncake 薄荷巧克力免烤月饼 - A refreshing no-bake chocolate mint mooncake made of fresh fruit, banana as fillings and dark chocolate as outer crust
This weather is just so perfect for some cool, soothing desserts such as icecreams. The ending product is a very smooth and creamy treat, just what I need to cool down in this scorching heat
Wrapping icecream need to be fast and shape may have to be compromised。Besides the wrapping issue, another challenge of this mooncake is its ability to be cut neatly when served
I also strongly recommend buying an icecream that is a bit softer. Prepare whipped cream by combining heavy whipping cream, confectioner's sugar and vanilla in a bowl and beating until soft peaks form
Similar to the rectangular store-bought icecream sandwiches, the grahams soften as the sandwiches chill in the freezer, allowing for a much more mess-free eating experience
![Chocolate Chip Cookie Dough Soft Serve Nice Cream [Raw, Vegan, Gluten Free]](http://cdn.mytaste.org/i?u=group2%2FM00%2F95%2FC1%2FCgAIN1ggQkWAKTmdAADRaoe2z80013.jpg&w=330&h=270&c=1)
Comments
Log in or Register to write a comment.