I might be the world’s biggest chocolate-mint fan.
It’s something about the way the chocolate thickly coats your tongue as it melts and the icy peppermint just breezes right through.
This cooling contrast of mint and creamy chocolate is amplified in a frozen dessert – which is why, personally, any time chocolate and mint come together on a cone, bliss ensues. In fact, Candy Cane Chocolate Fudge Crackle ice cream was my ultimate pregnancy craving…
… one that I wholeheartedly indulged.
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But y’all already know how I feel about mono- and di-glycerides and his friends carageenan and hydrogenated modified cottonseed oil hanging out in my nummynums, right? Yuck. Unfortunately things like this exist in most commercial frozen desserts (the one linked above included).
Questionable ingredient lists notwithstanding, I prefer to make my ice cream at home – because 1. it’s delicious, and 2. IT’S JUST SO DELICIOUS!!!
The base of this ice cream is luxe vanilla. I say luxe, because it is really, really, really gorgeous all on its own.
But now we have added thick ribbons of gooey peppermint fudge and tiny bits of candy cane throughout, and my head might explode.
Don’t be scared of custards.
They curdle. It’s no big deal.
You just strain them through a fine-meshed strainer and move on with your delicious endeavours.
Take it out of the freezer when you sit down to dinner and it will be just the right consistency by the time you’re done (unless you’re a pokey bunch). About 20 minutes will get it perfectly scoopable and just the right amount of melty.
Serve with additional crushed candy canes, if desired.
If you don’t have an ice cream maker, buy yourself a Christmas present – I love mine more than any other kitchen gadget I own.
Candy Cane Fudge Swirl Ice Cream
Ingredients
For the ice cream custard base
- 2 cups whipping cream
- ¾ cup granulated sugar
- 1 cup whole milk
- 4 egg yolks
- 1 tbsp pure vanilla extract
For the fudge swirl
- ½ cup heavy cream
- 2 tbsp corn syrup
- 3 oz semisweet chocolate finely chopped
- ½ tsp peppermint extract taste at 1/2 tsp and add more if desired
To sprinkle in
- 3 candy canes crushed, plus more for serving if desired
Instructions
- Make the ice cream base: Prepare an ice bath. Pour the whipping cream into a smaller bowl set in the ice bath; set aside. Combine the sugar and milk in a medium saucepan over medium heat, stirring until the sugar dissolves. Beat the egg yolks with a fork in a glass measuring cup. Gradually whisk about 1/2 cup of the hot milk into the yolks to temper, then pour the yolk mixture back into the saucepan. Cook, stirring, until it thickens a bit and coats the back of a spoon. Slowly pour the custard into the cream and stir in the vanilla. Let the bowl sit in the ice bath, stirring often, until cold (or chill in the fridge up to 24 hours). Process in your ice cream maker per the machine's instructions.
- Make the fudge swirl: Combine the heavy cream and corn syrup in a saucepan over medium heat and cook until bubbling. Remove from heat and whisk in the chocolate and 1/2 tsp peppermint extract; taste and add a few more drops if desired. Cool to room temperature.
- Assemble: Line a loaf pan with parchment. Using a big spoon, drop alternating dollops of churned ice cream and fudge, sprinkling in the crushed candy canes as you go. Use a knife to gently swirl the ice cream and fudge together a bit. Cover with plastic wrap and freeze until firm, about 4 hours. Remove from the freezer 10–15 minutes before serving — it should be on the soft side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
