I work in an elementary school so candy canes are everywhere this time of year. I love peppermint, but one can only eat so much! So this year I made a plan for those little red and white beauties. I pulled out our Cuisinart ice cream maker (love this machine) and my recipe from Taste of Home to make a batch of candy cane ice cream! By itself, peppermint ice cream can be almost…dare I say, medicinal.
So, I also made my favorite “Emergency Blender Cupcakes” from The Weekend Baker by Abigail Johnson Dodge. The rich chocolate and the bright peppermint made for a great combination.
I could do a whole post just on this cookbook. I am in fact a weekend baker, so I love the clear consistent layout and recipes I can depend on time and time again.
Now, if you are like us and you find yourself with candy canes for days, don’t save them to give out at Halloween (They won’t be appreciated, trust me!) make this delish dessert.
Candy Cane Ice Cream
- 1 cup milk
- 1/2 cup honey
- 1/8 teaspoon salt
- 2 eggs, beaten
- 2 cups heavy whipping cream
- 2 teaspoons peppermint extract
- 1/2 cup finely crushed peppermint candy
- 1. In a large heavy saucepan, heat milk to 175°; stir in honey and salt until combined. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- 2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extract. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- 3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Add candy the last 3 minutes of freezing. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.Yield: 1 quart.
Emergency Blender Cupcakes
1 cup flour
1/2 unsweetened cocoa powder (not Dutch process)
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Heat oven to 375°. Line 12 regular-sized muffin cups with paper or foil liners. Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended. Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly. Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
Let me know what you end up doing with all those candy canes. I’d love to be ready for next year.