Peppermint Ice Cream

I love peppermint ice cream. I find it calming during the crazy holiday season!

Alright! I am back on track! I am just about done writing up my posts about my travels! And I spent nearly all of my weekend in the kitchen! Between cooking demos and making my last ditch effort to make all the ice cream I set out to this year, it was one. busy. weekend. 

I know it might seem crazy, but yes, all the posts in the next two weeks are going to be ice cream. HORRID timing right? As the blizzards are setting in across America, who really wants ice cream? Frankly I'm about to write off anything that involves walking outside! This week I need to visit the holiday market, and go to National Harbor for their holiday festivities...both outdoors. If you want to find me while I'm at either I'll be the one that looks like the Michelin Man. I'm think it'll take at least five layers to be okay in any of this. It's not so bad except the wind. Oh the wind. I can't take it. 

Ugh. As it is I need to get to work on sending out holiday cards. Hundreds of them. Hundreds. Literally my entire day will be spent hand addressing envelopes. At least I can watch holiday movies! And eat Peppermint Ice Cream! ....oooooh cold. I'll just have to sip hot chocolate at I eat my ice cream! 

So, if you want to have chocolate wafers and make the ice cream into a sandwich like I did...I would NOT recommend doing it the way I did. I thought it would be fun to use the tree silicone pans my mother gave me in her Christmas Countdown (which is just SO cute!). Bad idea. Bad. I melted down chocolate chips and poured them into the molds.....chocolate does not want to come out of silicone molds. Yep. Good learning moment. Took some effort. My new plan would be to melt down the chocolate and go at it like I would the chocolate collars. That would work out so much better....I think. Haven't tried it, but I can't see how it could fail. Good luck! 


Peppermint Ice Cream 

2 eggs
3/4 cup sugar
1 tsp. vanilla
2 cups cream
1 cup milk
pinch of salt
1 cup peppermint candies

Using a food processor, grind the peppermint candies into a fine powder. 

In a stand mixer combine the eggs and sugar.  Beat for one minute until light and fluffy. 

Gently mix in the cream, milk, vanilla, salt  and powdered peppermint candies. 

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.