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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Need
- 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
Do
- 1
Place candy canes into the Thermomix bowl and chop for 1 sec/speed 6. (We want pieces, not dust)
- 2
Remove from bowl and set aside. Do not clean the bowl.
- 3
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.
- 4
Place all remaining ingredients into the Thermomix bowl and cook 8 min/80ºC/speed 4.
- 5
Remove from the Thermomix bowl immediately. Cool completely until chilled.
- 6
Fold through whipped cream mixture and freeze for several hours.
- 7
Serve with or without the while choccie dipped waffle cones!
