Predictable Peppermint

When I was a small child, one of the biggest treats we would receive was being taken out for an ice cream cone. I loved to press my nose against the glass display case at the ice cream shop, peering into the variously hued tubs, weighing the advantage of chocolate chocolate chip against strawberry, or raspberry sorbet versus vanilla bean. My sister was not one to get bogged down in the decision making process. As far as I remember, every time it was available, she'd pick peppermint.

Just before Christmas this past year we were discussing plans for Christmas Eve and she told me that her family has a tradition of inviting a big group over for a pot of soup and homemade peppermint ice cream with hot fudge sauce. Some people just don't change much.


Having that discussion lodged the idea of peppermint ice cream in my brain and when Christmas was done and it was time to clean up, I found myself with several candy canes on hand. I could have let my kids eat them, I suppose. But all that sugar, right after the holidays....that wouldn't be good parenting, would it? No, it would be much better parenting to put the candy canes into ice cream and give us something we could all enjoy!

Peppermint Ice Cream
- adapted from Williams-Sonoma Ice Cream & Sorbets

3 cups (750 ml) half-and-half
1/4 cup (60 ml) light corn syrup
6 egg yolks
1/3 cup (155 g) sugar
1/2 cup (60 g) lightly crushed candy canes

1- In a medium-sized, heavy saucepan bring 2 cups (500 ml) of the half-and-half and the corn syrup to a simmer over medium-high heat. Remove from the heat.

2- In a metal bowl, whisk together the egg yolks and sugar until blended. Place the bowl on a rubber glove to keep it from skittering around . Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly.

3- Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a rubber spatula, until the custard thickens and drawing a finger across it leaves a trail, about 5 minutes. Do not allow it to boil!

4-Set a sieve over a clean bowl. Pour the custard through the sieve. Add half of the crushed candy canes and stir until melted. Add the remaining 1 cup (250 ml) half-and-half and stir to combine. Chill thoroughly, 4 hours, or overnight.

5- Pour the custard into your ice cream maker and process according to the manufacturer's instructions. Add the remaining crushed candy cane during the final minutes of processing. Transfer the ice cream to a container; cover and freeze until firm, at least 4 hours.

Makes about 4-1/2 cups (1.1 l)