Peppermint Stick Ice Cream with Hot Fudge Sauce

19 19a

Peppermint Stick Ice Cream with Hot Fudge Sauce

Yield: Makes 1 quart (1l) of ice cream, about 2 cups (500ml) hot fudge sauce

INGREDIENTS:

For the peppermint stick ice cream:

  • 1 cup (250ml) whole milk
  • 1 cup (200g) sugar
  • pinch of salt
  • 5 large egg yolks
  • 2 1/4 cups (560ml) heavy cream
  • 2 1/2 teaspoons (or more, to taste) peppermint extract
  • Red food coloring
  • 3/4 cups (115g) crushed candy canes

For the hot fudge sauce:

4 ounces (115g) unsweetened chocolate, chopped
3 tablespoons unsalted butter, cubed
1/2 cup (70g) powdered sugar
1/2 cup (120g) packed dark brown sugar
1/4 cup (25g) unsweetened cocoa powder
3 tablespoons light corn syrup or golden syrup
1/2 teaspoon kosher or sea salt
3/4 cup (180ml) heavy cream or crème fraîche
1 teaspoon vanilla extract

1. To make the peppermint stick ice cream, heat the milk, salt, and sugar in a saucepan.

2. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4. Strain the custard into the heavy cream. Stir over the ice until cool, add the mint extract and taste, adding more if desired. Whisk in the red food coloring – since brands vary, you can add enough until it’s the color you want. (I used 8 drops of McCormick red food coloring.) Refrigerate the mixture thoroughly, preferably overnight.

5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Add the crushed candy canes to the ice cream during the last two minutes of churning. Scrape the churned peppermint stick custard into a chilled container and freeze until ready to serve.

6. To make the hot fudge sauce, melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth.

7. While the chocolate is melting, in a medium saucepan, whisk together the powdered sugar, brown sugar, cocoa powder, corn syrup (or golden syrup), salt, and heavy cream or crème fraîche. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 45 seconds. Remove from heat and whisk in the melted chocolate.

Serving: Scoop ic cream into bowls and drizzle each with a generous helping of hot fudge sauce. You can garnish the ice cream with additional bits of crushed candy canes, if you wish.

Storage: The hot fudge can be made up to one week ahead, and stored in the refrigerator. It can be rewarmed in a saucepan over low heat, adding water or milk to thin it out, if it becomes too thick.

source: davidlebovitz

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Mint Macarons

36

Mint Macarons

INGREDIENTS:

  • 8 ounces powdered sugar
  • 5 ounces egg whites
  • 2½ ounce granulated sugar
  • 2 tsp vanilla bean paste
  • ½ tsp kosher salt
  • Green and teal gel paste
  • ½ tsp peppermint extract
Mint Buttercream Frosting:
  • ¼ cup butter, room temperature (softened but not melted)
  • ¼ cup shortening
  • 1 tsp vanilla
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • ½ tsp peppermint extract
  • Green and teal gel paste

DIRECTIONS:

 

Macarons:
  1. Line 2 pans with parchment paper.
  2. Sift the almond flour and powdered sugar together and set aside.
  3. Mix the egg whites, granulated sugar, vanilla bean paste and kosher salt on low for 3 minutes, then beat on medium speed for 3 minutes and finally on high for 3 minutes. Add the gel paste and peppermint extract, beat for one final minute. The meringue should be very stiff.
  4. Add the almond and powdered sugar mixture and fold it into the meringue until it has deflated. It should look like molten lava that will hold its shape for a bit and then melt into the mixture.
  5. Pipe the batter into small circles on the parchment paper.
  6. Hold the pan and firmly smack it against the counter a couple of times, turn the pan and smack it again to remove the air bubbles.
  7. Bake at 300 degrees for about 18 minutes or until the macarons can be easily removed from the parchment paper. If they stick or the shell comes off the but bottom sticks, bake them a little longer.
  8. Cool completely on the pan and then remove to add the mint buttercream frosting.
Mint Buttercream Frosting:
  1. Beat butter, shortening and vanilla until creamy.
  2. Add powdered sugar, 1 cup at a time, beating after each cup.
  3. Beat in ¼ cup heavy cream until light and fluffy.
  4. Mix in peppermint extract and food coloring.

source : thegunnysack

Peppermint Cupcakes

32

Peppermint Cupcakes

Yield: 2 dozens

INGREDIENTS:

Cupcakes:

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
3 eggs
1-2 tsp peppermint extract
1 cup sour cream
Peppermint Buttercream:
1/2 cup butter
4-5 cups powdered sugar
3-4 tablespoons milk
1 tsp peppermint extract
DIRECTIONS:
Cupcakes:
Preheat oven to 350 degrees.  Line muffin pan with cupcake papers.
In a medium bowl, combine the flour, baking powder, and salt.
In the bowl of a standing mixer, cream the butter and sugar.  Add eggs, one at a time, beating until just combined.  Add the peppermint extract and stir.  Add the flour mixture in three batches, alternating with the sour cream in two batches.
To marble the cupcakes, stir in red food coloring to 1/2 of the batter.  Add a scoop of each color batter to the cupcake tins and swirl with a toothpick.
Bake for 14-18 minutes.
Peppermint Buttercream:
Cream the butter until light and fluffy.  Add the powdered sugar 1/2 cup at a time, beating until well combined.  If the frosting gets too thick, add milk 1 tablespoon at a time.  Add peppermint extract.

Peppermint Marshmallow Fudge

17

Peppermint Marshmallow Fudge

Yield : 48 fudges

INGREDIENTS:

2 cups semi sweet or dark chocolate chips
14 ounces sweetened condensed milk
1/4 cup butter
1/8 teaspoon peppermint extract *
2 cups mini marshmallows or large marshmallows chopped small
6 miniature candy canes or 1 large candy cane, crushed
DIRECTIONS:
Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.  (If you aren’t a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)

Stir until smooth. Stir in the extract and the marshmallows. Pour into a well-greased pan. (I used an 8×10 pan, however any size will work.) Top with crushed candy canes. Chill until ready to serve. Store in an airtight container in the refrigerator for up to a week

 

 

 

Chocolate Peppermint Torte

32

Chocolate Peppermint Torte

INGREDIENTS:

Cake
  • 1 chocolate cake mix or your favorite chocolate cake recipe (check recipes here)
  • ½ cup chocolate hazelnut spread
  • ½ cup milk
  • ⅓ cup canola oil
  • 4 eggs
Peppermint Cream Filling
  • 8 oz package cream cheese – softened
  • 1 cup powdered sugar
  • ¾ cup marshmallow cream
  • 2 teaspoons peppermint extract
  • 16 oz container whipped topping (this is the large size)
  • ¾ cup finely chopped peppermint candies (like Andes Peppermint Crunch)
Garnish
  • ¼ cup finely chopped peppermint candies (like Andes Peppermint Crunch)
32a

DIRECTIONS:

 

Cakes:
  1. Mix together chocolate cake mix, chocolate hazelnut spread, oil, eggs and milk.
  2. Grease three 9 inch round pans and line the bottom with a circle of parchment. Divide the batter into the three pans.
  3. Bake at 350 degrees for about 15 minutes.
  4. Allow the cakes to cool for 15 minutes and then flip them over on a cooling rack, peel off the parchment and flip them right side up again to finish cooling.
Peppermint Cream Filling
  1. Beat softened cream cheese.
  2. Add powdered sugar, marshmallow cream, finely chopped peppermint crunch pieces (you can chop up any peppermint candies) and peppermint extract.
  3. Gently stir in whipped topping by hand.
Assembly
  1. Place one cake round on a cake stand and top it with one third of the peppermint cream filling.
  2. Add another cake and another third of the peppermint cream filling.
  3. Top with the final cake and using a large tip, pipe dollops of peppermint cream frosting over the top.
  4. Sprinkle with more of the peppermint candies and press some of the candies into the peppermint cream layers.

source : thegunnysack

Oreo Peppermint Ice Cream Bonbons


13

Oreo Peppermint Ice Cream Bonbons

INGREDIENTS:

  • 1 quart peppermint ice cream
  • 10 miniature candy canes
  • 24 mint Oreos or similar cream-filled sandwich cookies
  • 14 oz semi-sweet chocolate
 13a

DIRECTIONS:

  1. Take the ice cream out of the freezer and let it sit on the counter and soften at room temperature, for about 10 minutes. While you wait, prepare the candy canes and Oreos.
  2. Unwrap the miniature candy canes and place them in a zip-top plastic bag. Use a rolling pin to crush them into small pieces in the bag. Twist the Oreos apart. You can scrape out the cream fillings if you’d like—they get slightly hard (but not painfully so!) when frozen. I liked the extra creaminess and mint flavor, so I left the fillings in when I made my bonbons. Cover a baking sheet with parchment or waxed paper.
  3. Use a small candy or cookie scoop to scoop up 1½” balls of softened ice cream. Place a ball of ice cream on one Oreo cookie, top it with a second cookie, and press down gently so that the ice cream squeezes out to the edges of the cookie. If necessary, run a knife around the edge quickly to make a clean line, and place it on the prepared baking sheet. Repeat with the remaining cookies, working quickly so the ice cream doesn’t get too melted. Once all of the bonbons are assembled, place the tray in the freezer to firm up the ice cream, for about 30 minutes.
  4. Chop the semi-sweet chocolate, and place it into a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds, until melted and smooth. Take the frozen bonbons from the freezer. Use dipping tools or a fork to dip a bonbon in the melted chocolate. Let the excess drip back into the bowl, scrape the bottom against the lip of the bowl to remove excess chocolate, and place it back on the baking sheet. While the chocolate is still wet, sprinkle the top with a pinch of crushed candy canes.
  5. Store Oreo Peppermint Ice Cream Bonbons in an airtight container in the refrigerator. For the best taste and texture, let them sit for just a few minutes at room temperature before serving, so the ice cream is slightly softened but not melted.

source : sugarhero

Brownie Peppermint Cookies

22

Brownie Peppermint Cookies

Yield: 3dozens

INGREDIENTS

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

3/4 tsp peppermint extract

1 recipe vanilla cream frosting, recipe follows

1/2 cup crushed peppermint candy canes

Vanilla Cream Frosting

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

Directions

Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla and peppermint extract, stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 10 minutes. Remove from oven and allow to cool completely before frosting. Once cool, frost each cookie and sprinkle with crushed candy canes.

Vanilla Cream Frosting

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy. Stir in vanilla and salt, blend well.

source:  cookingclassy