Anyway, growing up my mother always made us peppermint bark. It was such a treat, and probably the only time we thought we could "deal" with dark chocolate. Well with everything, things change and dark chocolate is now our favorite to consume. This was a fun nostalgic treat to make with all the leftover candy canes we had from the actual peppermint bark I made for some of my coworkers....which never actually made it to the office, don't worry, they got lemon shortbread cookies and my Mother's truffles instead.
We wish you and your family a nice holiday! Cheers!
Ingredients:
5 candy canes (4 crushed up)
3.5 oz white chocolate
3.5 oz dark chocolate
4 large egg yolks
1/4 tsp vanilla extract
3/4 cups granulated sugar
2 cups heavy cream
1 cup whole milk
Directions:
1. In a medium saucepan on medium low heat add your sugar, extract, milk, 1 cup heavy cream and 1 whole candy cane. Slowly stir until everything has dissolved (yes, even the candy cane)
2. In a separate bowl, whisk egg yolks together. Slowly pour warm mixture into the yolks and return to saucepan
3. While whisking, bring custard mixture to a temperature of 165-170 degrees Fahrenheit allowing it to become thick
4. Once mixture has thickened, strain into remaining heavy cream and chill at least 8 hours in the refrigerator
5. Once chilled, pour into ice cream maker and follow the manufacturer’s instructions
6. Melt both your white chocolate and dark chocolate in separate bowls. If you need a good method to melt chocolate, check out this post from Good Housekeeping
7. At the end of the freezing process mix in your crushed candy canes so they become fully incorporated
8. Remove your ice cream from the ice cream maker and layer ice cream with both drizzled chocolates until container is filled. At this point you can see as little or as much chocolate as you would like!
Happy Christmas!
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