Peppermint Stick Ice Cream with Chocolate Fudge Sauce

(from Lucianolinda’s recipe box)

Source: Woman's Day

Serves 6 people

Categories: frozen dessert

Ingredients

  • 3 cups half-and-half
  • 1/4 cup light corn syrup
  • 6 egg yolks
  • 1/3 cup sugar
  • 1/2 cup lightly crushed hard peppermint candies
  • 3/4 cup Fudge Sauce:
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, cut into pieces
  • 1/2 cup light corn syrup
  • 1/2 cup confectioners' sugar
  • 9 oz. bittersweet chocolate, chopped
  • 1 tsp. vanilla extract

Directions

  1. Pour 2 cups of the half-and-half and the corn syrup into a medium-sized heavy saucepan. Bring 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. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickness and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes; do not allow to boil.
  3. Pour the custard through a medium mesh sieve set over a clean bowl. Add half of the crushed peppermint candies and stir until melted. Add the remaining 1 cup half-and-half

  4. and stir to combine. Refrigerate the custard until cold, about 1 hour.

  5. Transfer the custard to an ice cream maker and process according to the manufacturer’s instructions. Add the remaining candies during the final minute of processing. Transfer the ice cream to a container; cover and freeze until firm, at least 4 hours or for up to 3 days.

  6. makes 4 1/2 cups

  7. Chocolate Fudge Sauce:

  8. In a medium-sized, heavy saucepan, over medium-low heat, combine the cream, butter, corn syrup, and confectioners’ sugar. Stir with a wooden spatula until the butter melts and the sugar dissolves, about 3 minutes. Add the chocolate and stir over medium-low heat until melted, about 2 minutes. Remove from the heat. Stir in the vanilla and let cool slightly before using.

  9. makes about 2 1/2 cups

Email to a friend | Print this recipe | Back