Candy cane ice cream

Candy cane ice cream


Crushed candy canes add festive flair to creamy homemade ice cream.

The ingredient of Candy cane ice cream

  1. 4 egg yolks
  2. 1/2 cup (110g) caster sugar
  3. 3/4 cup (180ml) milk
  4. 300ml thickened cream
  5. 1 tsp peppermint extract (see notes)
  6. 6 candy canes, crushed

The instruction how to make Candy cane ice cream

  1. Using electric beaters, beat yolks and sugar until thick and pale. Place the milk and half the cream in a saucepan and heat to just below boiling point, then pour over the yolk mixture, stirring constantly. Return to the saucepan, then cook, stirring constantly with a wooden spoon, over low heat for 3-4 minutes until the mixture coats the back of the spoon. Transfer to a bowl and stir in peppermint extract. Cover closely with baking paper to prevent a skin from forming. Cool slightly, then chill for 30 minutes.
  2. Whisk the remaining 150ml cream to soft peaks and fold through the custard. Churn in an ice cream machine according to the manufactureru2019s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from the freezer and beat with electric beaters until smooth. Return to the container and refreeze. Repeat 2 times.) Stir in most of the candy cane, reserving some to garnish, transfer to a plastic container and freeze overnight.
  3. Serve scoops of ice cream sprinkled with remaining candy cane.

Nutritions of Candy cane ice cream

calories: 267.919 calories
calories: 16.8 grams fat
calories: 9.9 grams saturated fat
calories: 27.6 grams carbohydrates
calories: 24 grams sugar
calories: 2.9 grams protein
calories: 159 milligrams cholesterol
calories: 33 milligrams sodium
calories: NutritionInformation

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