Candy Cane Ice Cream with Dark Chocolate

 

By Candace Derickx

So there’s this store here in Canada that releases their “special” holiday ice cream every year and it causes mass hysteria. Okay, maybe I exaggerate, but it certainly gets a lot of people excited. Except me. See, I think that it tastes like mouthwash, and has a terrible aftertaste. Being the self-righteous cook that I am, I was pretty sure I could do better. And, *brushes shoulder*, I’m fairly confident I succeeded.

Candy Cane Ice Cream with Dark Chocolate

Box of Candy Canes 16 count (red & white only, no green)
Slab of Callebaut Dark Chocolate
2 cups whipping cream
1 cup whole milk
2 extra-large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract

Have your elves take wrappers off candy canes. Make sure they don’t sneak any. Place candy canes in Ziploc bag and get the elves to whack it until candy canes are crushed. Meanwhile chop Callebaut chocolate into chunks, enough to fill 1/2 cup.

Break eggs into large bowl and whisk until light and fluffy. Slowly add sugar and whisk until sugar is dissolved. Whisk in whipping cream, milk, vanilla extract and peppermint extract. Pour mixture into ice cream maker and let churn for 20 to 25 minutes. Half way through churning add chocolate chunks and 1/4 cup crushed candy canes. Pour into a large freezer proof container, cover and let freeze two to four hours. Sprinkle another 1/4 to 1/2 cup crushed candy cane on top of ice cream and let freeze for another 2 hours.

Serve to happy elves.