peppermint ice cream
January 7, 2013,
Posted in Corn, Desserts, Gluten Free, Vegan, Vegetarian Comments:
peppermint ice cream
Ingredients
- 1/4 c. corn syrup
- 1 3/4 c. sugar
- 4 c. full fat non-dairy milk (I like canned coconut milk) (If you want to use dairy, use 2 c. heavy cream and 2 c. whole milk)
- 1 Tbs. gluten free vanilla extract
- 1 tsp. gluten free peppermint extract (or a few drops of peppermint oil--add to your desired intensity)
- 1 dozen candy canes, crushed finely
Note
Our family has use one particular vanilla recipe every Christmas to make peppermint ice cream for as long as I can remember. The recipe calls for 4 raw eggs and a mix of milk and cream. I modified the recipe to be egg-free and can be made dairy free as well with very good results.
Directions
|
1.
|
| Warm 1 c. milk boiling. |
|
2.
|
| Mix sugar and corn syrup until very thick, then slowly add 1 c. boiling milk. Mix until the sugar and corn syrup dissolve. |
|
3.
|
| All all remaining ingredients EXCEPT for crushed candy canes. |
|
4.
|
| Pour milk mixture into an ice cream machine and follow manufacturer's instructions (for newer models it'll take about 30 minutes). About half way through freezing cycle, add crushed peppermint candies. |
|
5.
|
| Serve ice cream soft or put in freezer to harden completely. |
Like this:
Like Loading...
Print recipe
Follow
Comment & sign up for emails