peppermint ice cream

I love the holiday season for so many reasons. The festive music, decorative houses, sweet celebrations and time to connect with those we love.

The festive season allows us extra time to be together and dessert plays a big role in our house. Cookie trays, homemade pizzelles, holiday cakes, red and green punch bowls… you name it we have it on our holiday table for all to enjoy.

 

 

Holiday meals are also our time, as a family, to slow down, reflect and be thankful for all we have and maybe even all we have gone through.

This holiday season our plates are full of dessert delights and I welcome a homemade ice cream treat that is refreshing.

I love the crisp scent of the fragrant peppermint, the crunch of holiday red and white sprinkled candy flowing through freshly churned ice cream. This handmade ice cream whisks in a peaceful aroma during a busy holiday.

 

 

I believe this is the sweetest ending to a wonderful meal connecting you and your family.

Happy Holidays to you and your loved ones!

Sweetly, Kara

recipe: peppermint ice cream

 

BAKING TIPS
• The day before place your stainless steel ice cream bowl in the freezer.
• Next, gather your recipe ingredients
• Measure each ingredient and set aside. This is called Mis en Place or to put in place
• Doing this first will organizing yourself and help build confidence in the kitchen
• When ice cream is churned, place in a freezable container and allow to freeze for 4-8 hours.
• Enjoy with a Kara’s sweet chocolate cupcake

   

   

   

 

peppermint ice cream

ingredients
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 3 large eggs
• 3/4 cup sugar
• 1 1/2 teaspoon peppermint oil extract. I like to use Nielson Massey brand.
• ½ cup crushed peppermint candy. You can find this in the baker section of your grocery or crush your own candies
• Pinch of salt

 

instructions

1. In a saucepan bring the milk and the cream just to a boil where you see slight bubbles on the side of the pan.
2. In a separate bowl whisk together the eggs, sugar, salt, and set aside.
3. When the milk and cream are warmed to a scald, pour ½ of this into the egg mixture allowing it to gradually warm up. Whisk together to combine.
4. Whisk in remaining milk/egg mixture back in the saucepan.
5. Place the saucepan back on the stovetop and place your candy thermoater in the saucepan.
6. Cook the custard over moderate heat, stirring constantly with a spatula or wooden spoon.
7. When the ice cream custard reaches 175°F. on a candy thermometer your ice cream base is properly heated.
8. Pour your ice cream custard through a strainer into a bowl.
9. Create an ice bath for the custard bowl. I like to put ice in a plastic bag on a tray. Then place the custard bowl on the tray with the ice underneath the bowl.
10. Cover your custard with plastic wrap touching the custard. Place custard in your refrigerator for 4 hours or until it has cooled.
11. When chilled, pour custard into frozen ice cream bowl. I like to use Cuisinart. Gradually churn the custard adding the peppermint oil.
12. After 20 minutes add the ½ cup of peppermint candies and continue to fold into the mixture for 1 minute.
13. Store in your favorite ice cream container in your freezer.
14. Recommended to follow ice cream manufacture directions

Share the sweetness and Enjoy!

about kara

Kara’s Cupcakes is the vision of executive pastry chef, Kara Haspel Lind. Kara always had a love for sweets. A graduate of Tante Marie’s Professional Pastry School in San Francisco, her word of mouth cupcake catering business quickly grew to nine busy bakeries. Even now, a busy mom, and nine busy bakeries selling her famous cupcakes, cakes and artisan sweets, Kara can still be found most mornings working in the kitchen with her dedicated pastry staff.

Follow Kara on @KaraKCup

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