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No churn peppermint candy cane ice cream is the perfect recipe to include your leftover peppermint candies! Throw some crushed Oreos in too and you got the best dessert!
I love candy canes!
Love. Love them. Especially the peppermint one! Although, these cherry flavored ones were not too bad either 🙂
Every year, comes December, it is the same story all over again. I come home with a big box of candy canes and the fun begins! From hanging them in my Christmas tree to crafts projects, there is a good half of the box that will still be untouched.
Then, the question comes….Why am I buying a big box each and every year???
What shall I do with all these leftover candy canes???
I cannot just throw them in the bin, right?!
Well, this year I was able to come up with a couple of super easy and fun recipes to help me and my guests go through all the candy canes and have barely any leftover ones.
Today, I am sharing one of them, No churn peppermint candy cane ice cream and Wednesday I’ll have another sweet recipe treat.
This no-churn peppermint candy cane ice cream version means there is no need for an ice cream maker! Everything comes together on the stove top and if you have a deep bread/ loaf pan, it will work just perfectly to freeze the ice cream. I left it in the freezer for almost 3 hours and remove it to fold in crushed candy cane (yeah! you can go crazy!) and Oreos. I like to have a more softened ice cream consistency when I add the candies, because it is so much easier to fully incorporate them. Return the pan to the freezer for another 2-3 hours and done!
Just a small tip when crushing the candy canes, so you don’t end up with a sticky kitchen floor. I place them in a sealed zip bag (sandwich size) and place it over a wooden cutting board and using a meat mallet I break the candy canes. I like to get a mix of small pieces, where you can still get some small chunky bits of candy to add to the ice cream.
No mess and job done!
- 750 ml heavy cream/ thickened cream
- 250 ml milk
- 8 egg yolks
- 2/3 cup 150g sugar
- 1 &1/2 teaspoons peppermint essence
- 1 cup crushed candy canes
- 1/2 cup Oreo biscuits crushed
In a large saucepan, combine the cream and milk. Bring to a simmer over medium heat and then turn the heat off.
Meanwhile, using an electric mixer, whisk the egg yolks and sugar in a large bowl until thick and pale.
Gradually add the hot cream mixture to the egg mixture in a thin, steady stream, whisking constantly until combined. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring with a wooden spoon, for almost 5 minutes or until custard thickens slightly and coats the back of the wooden spoon. Remove from heat and set aside to cool. Then stir in the peppermint essence.
Pour the custard into a deep loaf pan, cover with plastic foil and place it in the freezer for almost 3 hours or until firm but not really frozen. Remove from freezer and using a spatula, fold in crushed candy cane and Oreos. Cover again with plastic foil and return to the freezer for 3 hours or until firm.
This recipe was slightly adapted from Coles Magazine, December 2016 Issue