Ice ice baby....
We're going to have freezing rain for the next couple of days. I'm worried.
Everyone else in the area is worried, too. Generators, bottled water, candles, and wood, are flying off the shelves. You see, last January, we had enough freezing rain to last us a lifetime. The ice storm hit Missouri, and many people were left unprepared.
My family went without water, heat, or electricity, for 2 weeks. It was an experience I'll never forget. The way the sky looked, when you peeked outside...so gray and dismal. The way it sounded...dripping rain, constantly, but so quiet. Then you would hear a loud crack, and a thud, as the tree branches snapped in two, and hit the ground.
We kept the house lit with so many candles, it looked like that scene from Carrie, and we kept warm from our fireplace. The worst part of the experience, was thinking day after day, that the power would come on. It drove me batty.
I used to think how living a pioneer life must have been fun. I've changed my mind. I love my TV, internet, heat, and running water.
What does this have to do with peppermint ice cream, you ask? Well, nothing. I just wanted to tell you a little story. Oh, and if the power goes off, I'm eating a big bowl of this ice cream, before it melts.
It's so delicious, and it's a pretty pink color. This ice cream will taste more fresh, and richer, than the kind you buy from the store. If you make this, I advice you to add the peppermint extract 1/2 teaspoon at a time, until it tastes minty enough for you. I added 2 teaspoons to mine, but all extracts are different, so taste as you go. I also added 3/4 cup finely crushed peppermint candy, but you might want to add more or less. I used an Arabian nights blend, that had different shapes and colors.
Peppermint Stick Ice Cream (Recipe by Emily)
Printable Recipe
2 1/4 cups heavy whipping cream
1 1/4 cups granuated sugar
6 large egg yolks
2 cups half-and-half
2 teaspoons pure peppermint extract
1/4 teaspoon red food coloring
3/4 cup crushed peppermint candy
Heat cream and sugar in a large saucepan, over medium heat, stirring often, until hot-but not boiling.
Whisk the yolks together, in a large bowl, until combined. Gradually whisk half of the hot cream into yolks, until combined. Add the yolks into the saucepan containing the rest of the cream, whisking constantly.
Continue to cook the mixture, stirring constantly, until custard reaches 170-175 degrees F.
Strain custard into a large bowl. Place the bowl in an ice bath for 15 minutes.
Whisk in half-and-half, extract, and food coloring, until well combined. Chill the bowl in the refrigerator for at least 1 hour, but preferably more. (I chilled mine overnight)
Pour custard into ice cream maker and process according to manufacturer's direction. in the last 5 minutes of processing, add the peppermint candy, and allow to finish churning. Pour the ice cream into a freezer-proof container, and freeze for 2 hours, or until ready to serve.
Yield: 10 servings
Printable Recipe
2 1/4 cups heavy whipping cream
1 1/4 cups granuated sugar
6 large egg yolks
2 cups half-and-half
2 teaspoons pure peppermint extract
1/4 teaspoon red food coloring
3/4 cup crushed peppermint candy
Heat cream and sugar in a large saucepan, over medium heat, stirring often, until hot-but not boiling.
Whisk the yolks together, in a large bowl, until combined. Gradually whisk half of the hot cream into yolks, until combined. Add the yolks into the saucepan containing the rest of the cream, whisking constantly.
Continue to cook the mixture, stirring constantly, until custard reaches 170-175 degrees F.
Strain custard into a large bowl. Place the bowl in an ice bath for 15 minutes.
Whisk in half-and-half, extract, and food coloring, until well combined. Chill the bowl in the refrigerator for at least 1 hour, but preferably more. (I chilled mine overnight)
Pour custard into ice cream maker and process according to manufacturer's direction. in the last 5 minutes of processing, add the peppermint candy, and allow to finish churning. Pour the ice cream into a freezer-proof container, and freeze for 2 hours, or until ready to serve.
Yield: 10 servings
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