peppermint ice cream
January 6, 2013,
Posted in
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
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1.
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| Warm 1 c. milk boiling. |
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2.
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| Mix sugar and corn syrup until very thick, then slowly add 1 c. boiling milk. Mix until the sugar and corn syrup dissolve. |
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3.
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| All all remaining ingredients EXCEPT for crushed candy canes. |
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4.
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| 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. |
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5.
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| Serve ice cream soft or put in freezer to harden completely. |
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