We do our best to consume all the holiday goodies that we make or receive, but there always seems to be an extra tin of Christmas cookies that are getting too hard to eat without dunking them in a hot beverage... and what to do with the 100 mini candy canes that were hanging on the tree? If you get to know me long enough you will find out why I am called "Princess Ice Cream". Pretty much everything in our kitchen is fair game for the ice cream maker. With a good base most anything can taste great as ice cream. If you have an ice cream maker you will find my recipes for chocolate chip candy cane ice cream, using an easy french vanilla base, as well as my Christmas cookie ice cream, using a sweet cream base, below. No ice cream maker? Just let a bowl or pint of your favorite vanilla soften, then stir in the crushed canes or cookies by hand and refreeze. Or use your blender to make a delicious shake.
Chocolate Chip Candy Cane Ice Cream
By Tiffany Teske
French Vanilla Base
I use organic ingredients wherever possible...
2 large eggs
1 cup of sugar
2 cups of whipping cream
1 cup 3.25% milk
2 1/2 teaspoons vanilla
Red food coloring (optional)
Chunky stuff to add to base...
3/4 to 1 cup crushed candy canes (I put mine in a ziploc and then beat them with a rolling pin)
1/2 cup semi sweet chocolate chips
Beat eggs with a whisk for one minute. Add the sugar and continue to whisk for 1 minute. Add the cream, milk, vanilla, and a couple drops of food coloring (if using) and whisk until combined. Freeze according to your ice cream makers instructions. Two minutes before the end of freezing, add you candy canes and chocolate chips.
Christmas Cookie Ice Cream
by Tiffany Teske
Sweet Cream Base
I use organic ingredients wherever possible...
2 large eggs
1 cup of sugar
2 cups of whipping cream
1 cup 3.25% milk
1 cup of an assortment of crushed Christmas cookie (use the same method as for crushing candy canes)
Beat eggs with a whisk for one minute. Add the sugar and continue to whisk for 1 minute. Add the cream, milk, and vanilla, and whisk until combined. Freeze according to your ice cream makers instructions. Two minutes before the end of freezing, add your crushed cookies.
Tada! Chocolate chip candy cane ice cream! I have a Cuisinart Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker, which costs from $80 - $100 (in the US & Canada). It works great for the price. If you like frozen treats please keep an eye on my posts, I plan to feature a lot of ice cream, frozen yogurt, and sorbet recipes in 2010.
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