Ice cream is hands-down my favorite dessert, and one of those foods I can’t really have in the house because I want to eat it all. This peppermint-flavored version is no different (and it would make a really great milkshake).
I was a bit under the weather, so didn’t make the homemade hot fudge sauce that’s supposed to go on top of the ice cream. Which I think is fine – I’m not a big fan of the temperature difference in hot fudge and ice cream. I used crushed mint-chocolate candy canes as a mix-in, though, so you still get a hint of chocolate.
The other lazy shortcut I took here was to skip all of the instructions as written, and instead, I cooked the custard base in a water bath using an immersion circulator (my current favorite is Joule). It’s so easy – just blend up everything except for the cream, then mix the cream in (so you prevent it from becoming whipped ice cream base), pop it all into a sealable bag, and cook it for an hour in water. No straining needed, because the egg in the base cooks to the perfect temperature. Once it’s done, I dunk it in an ice bath and refrigerate it overnight to get nice and chilled.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Pink Peppermint Stick Ice Cream (Baked Occasions, p. 249)
