Time to use up leftovers. The best leftovers of the year.
Turkey, cranberry sauce, gravy. Ooo.
Every year we over-estimate how much we can eat in a day. Yes I can eat a bloody lot, but most of the time my eyes are bigger than my stomach. I think my family over estimated more than ever this year, lets just say we won’t have to go shopping for quite some time…
One thing that I never know what to do with is Candy Canes.
Other than putting them in a draw for a year, I never do much with them. All that ever happens is I excitedly dig them out the next Christmas, only to find sad soggy sweets.
But never fear guys, delicious Ice Cream is here.
And since I received an AH-MAZING Ice Cream maker for christmas, I needed to make this. I know that Ice Cream can be pretty annoying when you have a load of egg whites leftover but don’t worry, I have a cool recipe coming soon to use those darned whites up with.
Peppermint ice cream, pretty stripes of candy cane red, a snuggly blanket and a massive bowl.
Ingredients – Recipe from SproutedKitchen (this recipe is in cups if you prefer)
- 5 egg yolks (egg whites can be frozen in a container, labelled)
- 195g caster sugar
- 325ml milk
- 390ml double cream
- 2 tsp. cornflour
- 2 tsp. peppermint extract
- A handful of crushed candy canes (about 7 small candy canes)
Method – makes just over 1 Litre
Set a large bowl over a pot of simmering water. Don’t let the bowl sit in the water, just have enough water in the pan to heat the bowl up with steam. Place the egg yolks and sugar into the bowl and whisk together. Whisk this occasionally until the mix becomes paler and glossy. This will take about 5 minutes.
Make sure you don’t leave the sugar sitting on top of the egg yolks for a while as this will ‘burn’ the yolks and make them lumpy.
Whilst doing this, place 60ml of the milk with the cornflour and set aside to dissolve. Place the remaining milk and cream into a medium saucepan and heat until bubbles begin to appear on the edges.
Take your yolks off the heat and pour in the hot cream. Add a small amount at first and then gradually add in the rest of the cream. This will make sure you don’t scramble the eggs.
Add in the milk/cornflour mix with the peppermint extract and stir to combine. Place cling film onto the surface of the mixture and place into the fridge for 2-3 hours (or overnight.)
Churn the base mix in an ice cream machine according to the manufacturers instructions. (Mine took 30 minutes in an Automatic Ice Cream Machine.) When the ice cream is a few minutes away from finishing churning, add in the crushed candy canes. Give the ice cream a taste and add more peppermint extract if you think it needs it.
Transfer into a freezer safe container and leave to set up for at least 3 hours.