Happy Memorial Day to all of the atombash.com readers! Hopefully, you have a day off from work today and that you’ll be able to rest and relax with family and friends. And let’s never forget what the purpose for Memorial Day is….to remember those who have served and gave their lives for our nation.
Many of you are likely cooking outdoors today and you may still be trying to think of some special dessert to make to top off the big meal you’re about to have. Ice cream is a traditional dessert at Memorial Day, and since this starts the grilling season, it’s a natural to have ice cream from now and throughout the summer. I’m passing along the ingredients for a new type of ice cream: peppermint! This is one that I’ve made many times over the years and this is one that’s refreshing and “hits the spot” after a satisfying meal!
For starters, you need some individually-wrapped peppermint candies. The color of the candy determines the color of the ice cream, so I prefer the red candies, as this gives the ice cream a pretty pastel pink color. The candy is crushed, which can be done in the food processor with the steel blade or in a Ziploc bag with a rolling pin or a meat mallet. Once the candy is crushed, you combine the candy with evaporated milk, sugar, peppermint extract and regular milk. This is chilled thoroughly, then it’s now ready to process in the ice cream maker according to the manufacturer’s directions. You’ll have a sensationally refreshing dessert!
You may notice that when you mix the ingredients, the candy may settle to the bottom of your mixing bowl. This is normal, but you really should have the candy as completely dissolved as possible. I recommend stirring the mixture as it chills every now and then to speed the complete dissolving of the candy.
This makes about 1-1/2 quarts of ice cream and for a larger ice cream maker, double the ingredients. Most ice cream machine manufacturers advise transferring the completed ice cream to another container and freeze in your home freezer to make it more firm. It’s great either soft-serve or frozen until very firm. While it’s wonderful served plain, it’s also great with chocolate sauce over it. This will remind you of the peppermint patty candies that are so popular!
While we’re talking about ice cream, I shared a recipe for a basic vanilla ice cream and a “swirled” variation in a previous column. If you’d like that recipe, follow this link to get it:
Enjoy your holiday and refresh yourself with this ice cream!
PEPPERMINT ICE CREAM
- 30 individually-wrapped hard peppermint candies
- 1 tall can evaporated milk
- 3/4 cup granulated sugar
- 1 teaspoon peppermint extract
- 3 cups whole milk
In the work bowl of a food processor or in a Ziploc bag with a rolling pin or meat mallet, crush the candies very thoroughly. Place in a large bowl and add to the rest of the ingredients, stirring well. Cover and chill this mixture until completely cold, stirring occasionally to make certain the candy has dissolved. Process in ice cream maker according to manufacturer’s directions. Yield: about 1-1/2 quarts.