Equipment
Ingredients
Ice Cream Base
- 480 ml heavy cream, cold
- 240 ml whole milk, cold
- 150 g granulated sugar
- 5 ml peppermint extract
- 2 g kosher salt
Mix-ins
- 100 g candy canes, crushed into small pieces
Chocolate Swirl (Optional)
- 100 g dark chocolate, finely chopped
- 60 ml heavy cream
- 30 g light corn syrup
Nutrition (per serving)
Method
In a mixing bowl, vigorously whisk the whole milk, granulated sugar, and kosher salt until the sugar is completely dissolved.
Stir the cold heavy cream and peppermint extract into the milk mixture until evenly combined.
Cover the mixing bowl and chill the ice cream base in the refrigerator for at least 4 hours to ensure it is thoroughly cold before churning.
While the base chills, prepare the optional swirl. In a small saucepan, heat the heavy cream and light corn syrup until just simmering at around 80°C/176°F. Pour over the finely chopped dark chocolate and let stand undisturbed.
Whisk the chocolate and hot cream mixture gently until it forms a smooth, glossy fudge. Set aside to cool to room temperature.
Pour the chilled peppermint base into the ice cream maker and churn according to the manufacturer instructions until thick.
During the final minute of churning, pour the crushed candy canes into the ice cream maker, allowing the machine to fold them in evenly.
Spoon one-third of the churned ice cream into a freezer-safe container. Drizzle generously with the cooled chocolate fudge. Repeat the layers, finishing with ice cream. Use a spatula to gently swirl the layers once or twice.
Press parchment paper directly against the surface of the ice cream, seal the container, and freeze until firm, at least 4 hours.
Chef's Notes
- Sifting your crushed candy canes is the most important technique here. The fine powder created during crushing will melt rapidly into the soft ice cream, throwing off the sugar balance and turning your bright white mint base into a murky pink.
- A Philadelphia-style base (no eggs) allows the pure, clean profile of the peppermint extract to shine through, whereas a custard base would introduce rich eggy notes that compete with the mint.
- Always taste your base before freezing. The mint flavor will dull slightly once the mixture is frozen, so it should taste a little bit stronger than you want the final product to be.
- The inclusion of corn syrup in the chocolate swirl acts as an invert sugar, preventing crystallization. This guarantees your fudge stays gooey and spoonable right out of the freezer.
Storage
Freezer: 3 months — Store in an airtight container with a piece of parchment paper pressed directly against the surface to prevent ice crystals.
