Peppermint Candy Cane Ice CreamMake on Fresco
Well a New Year is upon us, so are a few extra kilos and the remains of Christmas folly...dozens of candy canes hanging on the tree. So in a fit of candy thrift (something that doesn't happen to me very often, nothing lasts that long!) and with the temperature hovering around 35°C (Yes dear Northern Readers, we are talking 95°F) ice cream seemed a great option. With little time remaining in my morning, this is what we got...and not bad if I say so myself, in fact, 'mint' actually!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 120 Grams candy canes (mint ones)
- 300 Grams cream
- 450 Grams full cream milk
- 4 eggs
- 170 Grams raw caster sugar BUY
- 40 Grams cornflour
- 2 Teaspoons vanilla bean paste BUY
- 10 Drops doTERRA Peppermint Oil or 1 tsp peppermint extract BUY
Place candy canes into the Thermomix bowl and chop for 1 sec/speed 6. (We want pieces, not dust)
Remove from bowl and set aside. Do not clean the bowl.
Place cream into Thermomix bowl. Whip 20-30 sec/Butterfly/speed 4 until soft peaks form. Remove from bowl and set aside folding through candy canes. Place in freezer.
Place all remaining ingredients into the Thermomix bowl and cook 8 min/80ºC/speed 4.
Remove from the Thermomix bowl immediately. Cool completely until chilled.
Fold through whipped cream mixture and freeze for several hours.
Serve with or without the while choccie dipped waffle cones!
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