Peppermint Ice Cream In Chocolate Waffle Cone
Add 1 1/2 cups cream and 1 1/2 cups milk to a saucepan. Heat over medium heat until simmering.
1
Add 3/4 cup granulated sugar to a mixing bowl.
2
Separate 6 eggs. You will use the yolks for the ice cream. Save 2 egg whites to make waffle cones.
3
Add the egg yolks to the sugar and whisk until the mixture has turned a pale yellow, about 3 minutes
4
Add 3 teaspoons peppermint extract to the hot milk and let sit for 3 minutes. Add food coloring.
5
Temper eggs by adding one cup hot milk to the egg mixture. Whisk to combine. Then add remaining milk
6
Return to the saucepan and cook on medium low heat, stirring constantly for 3 minutes to thicken.
7
The mixture should coat the back of a spoon.
8
Strain the mixture through a fine sieve.
9
Place plastic wrap directly on top of the custard. Refrigerate for at least 4 hours or until chilled
10
Place the chilled custard into the frozen ice cream machine and churn for 15 minutes.
11
Optional: add peppermint joe joes to a ziplock bag and remove the air.
12
Smash with a rolling pin to crush.
13
Crush candy canes in a ziplock bag.
14
Add the ice cream to storage containers. I’m going to make one with Oreos and one with candy canes.
15
Serve in Dipped Chocolate Waffle Cones.
16
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