In our home, it's always ice cream weather. It doesn't have to be summer to enjoy a bowl or carton. In honor of National Chocolate Covered AnythingDay we took a jar of the Galena Canning Co.'s Peppermint Fudge Sauce and added it into a recipe we had been waiting to try. This is a great holiday treat to enjoy now or serve for your guests at Christmas! If you love this recipe or have others you could use the Peppermint Fudge Sauce in, add it into a custom basket from Basket Case or choose from a themed basket.
INGREDIENTS
1 cup Whole Milk
1 Egg
1/2 cup Sugar
1/2 tsp Vanilla Extract
1¼ tsp Peppermint Extract (we used 10 drops of Waffle Cone Zone's Mint Flavor)
3/4 cup Heavy Cream cold
3-4 Candy Canes crushed
1/2 cup Hot Fudge Sauce warm
1 jar of Peppermint Fudge Sauce from Galena Canning Co.
INSTRUCTIONS
In a medium saucepan over medium-low heat add the milk, egg, and sugar together. Whisk until it reached 175° Farenheight.
Remove from the heat and whisk in the vanilla extract, peppermint extract, and heavy cream.
Pour the mixture into a freezer-safe bowl. Freeze for 2 hours.
Pour the mixture into an ice cream maker. If you don't have an ice cream maker (like us) pour into a ziptop bag, squeeze out all air, and seal. Freeze, lying flat, until solid. Remove from the freezer and break into chunks small enough to fit into the bowl of your food processor or a high-powered blender. Pulse until completely smooth.
Add in the crushed candy cane pieces. Either fold them in or pulse until desired consistency is reached.
Pour half of the ice cream into a freezer-safe container. Then swirl in half of the Peppermint Fudge sauce into the ice cream. Add the remaining ice cream and then add the remaining peppermint fudge sauce.
Freeze for 4 hours or overnight.