So I wasn't totally enamored with the first batch of candy cane ice cream I made. I liked it...but I didn't love it. It wasn't candy-caney enough to remind me of my toddler days when I would take the candy cane ornaments off of our fake tree and eat them "secretly" (let's be honest...my mom knew what I was doing).
The next step was to use actual peppermint extract as this I figured this would add the best flavor. First I started with the basic Philadelphia Style Ice Cream. I know you have all seen this one mentioned tons of times. If there were an awards ceremony for my blog, this one would receive honorable mention since I have in fact used it to the start of many of my bases. In any case, I've included the recipe below if you guys forgot.
Candy Cane Philadelphia Style Goodness!
Makes about 1 quart
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- Pinch of salt
- 1 tsp. peppermint extract
- Red food coloring (a few drops)
- Red edible glitter
Pour 1 cup of the heavy cream into a medium saucepan and add the sugar and the salt. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining cream, milk and the peppermint extract.
Chill the mixture thoroughly in the fridge. When ready to churn, freeze the mixture in your ice cream maker per directions. In the last 5 minutes, drop in a few drops off the red food coloring and use a pastry brush to tap in the red edible glitter. I churned it total for about 30 minutes.
Taste testers voted more in favor of this one when compared to version parte une. I think it was because the flavor was pronounced, and, let's face it, who doesn't love red glitter?