Recipe for Peppermint Ice Cream Sundae:
1 1/2 cups whole milk
3/4 cup sugar
1/4 teaspoon salt
2 1/2 cups heavy cream
8 large egg yolks
2 teaspoons peppermint extract
1/2 cup crushed candy canes or hard peppermint candy
Sundaes:
Hot fudge sauce
Whipped cream
Candy canes, optional for garnish
- Make peppermint ice cream: Warm milk, sugar, and salt in medium saucepan. Make sure the sugar and salt dissolve completely.
- Pour cream into a metal bowl set in a large bowl of ice and place a mesh screen on top-media.
- In a separate bowl, brushed with egg yolk. Slowly pour the warm milk into the egg yolks, stirring constantly, then scrape the warmed egg yolks back into the pan.
- Stir mixture constantly over medium heat with wood or heat-resistant spatula, scraping the bottom as you stir, until mixture thickens and coats the spatula, about 5-7 minutes.
- Pour custard through a strainer and stir into the cream. Then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator.
- A mixture completely cool, add the peppermint extract, one teaspoon 1 / 4 at a time, tasting the mixture after each addition, until you reach the desired level peppermintiness. (Different peppermint extract varied in strength.) Freeze in your ice cream maker according to manufacturer's instructions.
- After ice cream has been formed in the ice cream maker, it will be quite soft. Fold in crushed peppermint candy. Put in airtight plastic container and place in refrigerator for at least one hour, preferably several hours. If you have been frozen for more than one day, you may need to let it sit at room temperature for several minutes to soften it before serving.
- To install the sundae: a large spoon scoop some ice cream into a festive serving bowl. Freely Drizzle with hot fudge sauce. Top with a dollop of cheap whipped cream, garnish with candy cane, and enjoy!
