Candy Cane Almond Milk Ice Cream

The last ice cream we made (vanilla) was great. So, to get into the holiday season I figured I would tackle one of my old favorites - Candy Cane Ice Cream.

It's based on the same recipe as the original vanilla ice cream, but with a (red and white!) twist.

18 red and white candy canes
3 c. almond milk
1 c. heavy cream
8 egg yolks
9 oz. sugar*
2 tsp. vanilla extract
1/4 tsp. peppermint extract

Start with a box of candy canes - mine held 18. I crushed them all up in a zip top bag. To prevent an explosion, I left a small corner unzipped so air could get out and GENTLY banged the whole thing with a meat mallet to get tiny crumbles of cany cane.

I heated the liquids over medium-low heat in a saucepan and added 1/3 c. candy cane crumbles. Stir to combine and bring to a simmer, stirring occasionally. Once it has come to a simmer, remove from the heat and set aside.

In a seperate mixing bowl (or bowl for your mixer), whisk the egg yolks until they lighten in color and then slowly add the sugar, still whisking. Once the mixture forms a ribbon, stir in a tablespoon or two of the warm cream/milk mixture. Continue to add small amounts of cream/milk to the eggs to temper them. Once the eggs have come up to temperature, add the rest of the cream/milk mix.

Return this mixture to the saucepan and cook over low heat until it reaches 170 F and coats the back of a spoon. Let it cool in another container on the counter for a half hour.

Stir in the vanilla and peppermint extracts after the 30 minutes and place in the refrigerator until the temperature of the mixture reaches 40 F.

Once chilled to 40 F, you can make the ice cream according to your particular ice cream maker's directions.

Once at the soft serve stage, add in the remaining candy cane crumbles and continue to process until they are well incorporated.

Transfer this mixture to storage containers and place in the freezer to harden. Once frozen, scoop and eat, preferably with hot cocoa. :)

*Note: Use white sugar! I used sugar in the raw, which changed the lovely pink color to something like orange sherbert. No negative effect on flavor, just a bit odd looking.

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