Name: Candy Cane Chocolate Ice Cream
Prep time: 25 min
Cook time: 384 min
Total time: 45 min
Yield: 10 servings
Ingredients: 100 g chocolate chips; 400 ml full cream milk; 300 ml thickened cream; 1 tsp vanilla essence; 40 g mint leaves; 4 large egg yolks; 150 g caster sugar; 10 servings pink food colouring; 200 g candy canes

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Candy Cane Chocolate Ice Cream Recipe — Recipes Zone

Method

11 steps · 45 min

01
Infuse Milk and Cream
Combine the milk, cream, and vanilla essence in a large saucepan. Set it over medium-low heat and bring the mixture to a gentle simmer; you'll see tiny bubbles forming around the edges.
Lower the heat slightly, then stir in 100g of candy canes and the fresh mint leaves. Cover the pan with a lid and let it infuse, stirring occasionally, for 15-20 minutes. The candy canes will melt, and the mint will release its aroma into the liquid.
02
Strain the Infusion
Carefully strain the infused liquid into a clean bowl. Press down on the softened mint leaves and any remaining candy cane bits to extract as much of their essence as possible.
03
Whisk Yolks and Sugar
In a separate bowl, whisk the 4 large egg yolks with the 150g caster sugar until the mixture is thick, creamy, and pale yellow. It should fall in ribbons when you lift the whisk.
04
Temper the Egg Yolks
Return the strained milk mixture to the saucepan and reheat it until it just reaches a simmer again. Slowly pour about half of the hot milk mixture into the whisked egg yolks, stirring continuously and vigorously to temper the eggs and prevent them from scrambling.
05
Cook the Custard
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue to stir continuously over low heat for 3-4 minutes, or until the custard thickens enough to coat the back of a wooden spoon. Run your finger across the spoon; if the line holds, it's ready.
06
Add Food Colouring
Take the custard off the heat and stir in a few drops of pink food colouring until you achieve a light, even pink shade.
07
Chill the Custard Base
Strain the warm custard into a large, cool bowl to ensure a smooth texture. Cover the surface directly with plastic wrap to prevent a skin from forming as it cools. Transfer the bowl to the fridge.
08
Complete Chilling
Allow the custard base to chill thoroughly in the fridge for at least 3-4 hours, or ideally, overnight. It needs to be very cold for the best churning results.
09
Churn the Ice Cream
Once completely chilled, churn the ice cream base in your ice cream machine according to the manufacturer's instructions, until it's creamy and resembles soft-serve ice cream.
10
Mix-ins and Freeze
Fold in the 100g chocolate chips and the remaining 100g of crushed candy canes into the freshly churned ice cream. Spoon the mixture into a freezer-safe tub, then freeze for another 3-4 hours, or overnight, until it's firm enough to scoop.
11
Serve
Scoop the ice cream into chilled bowls. If you like, sprinkle with a few extra crushed candy canes just before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	265kcal	13%
Fat	17g	24%
Carbohydrate	25g	10%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Eggs	Contains
Soya	May contain

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About this recipe

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Method

Infuse Milk and Cream

Strain the Infusion

Whisk Yolks and Sugar

Temper the Egg Yolks

Cook the Custard

Add Food Colouring

Chill the Custard Base

Complete Chilling

Churn the Ice Cream

Mix-ins and Freeze

Serve

Nutrition

Allergens

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