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In this post, you will learn how to make Candy Cane Chocolate Ice Cream and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Candy Cane Chocolate Ice Cream.
- 100g white chocolate chips
- 400ml full cream milk
- 300ml thickened cream
- 1 tsp vanilla essence (I used a vanilla bean, split, but it was too strong)
- 40g fresh mint leaves, washed and dried
- 4 large egg yolks
- 150g caster sugar
- Red or pink food colouring
- 200g candy canes, crushed
- Pour milk, cream and essence in a large saucepan over medium-low heat and bring to simmer. Lower heat slightly, add in 100g candy canes and the mint leaves and leave with a lid on top, stirring occasionally, for 15-20 minutes.
- Strain the liquid, pressing down on the leaves and candy to extract maximum flavour.
- Whisk the yolks and the sugar together until thick, creamy and pale.
- Reheat the milk mixture to simmering point, then pour half the mixture into the egg mix, stirring continuously as to avoid scrambled eggs.
- Add the hot egg liquid mixture to the remaining milk mixture again, stirring continuously, and cook over low heat for 3-4 minutes or till the custard coats the back of a wooden spoon.
- Remove from heat and add in a few drops of food colouring till the custard is a light pink colour.
- Strain the custard into a large cool bowl and leave to cool in the fridge, covered in plastic wrap that is touching the surface and preventing a skin from forming.
- Chill for 3-4 hours or overnight.
- Churn the ice cream in an ice cream machine till creamy and frozen.
- Add in chocolate bits and remaining 100g of crushed candy canes throughout the mixture, spoon into a tub and let freeze for 3-4 hours or overnight.
- Serve in chilled bowls with extra candy cane goodness!
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