Pink Peppermint Stick Ice Cream with Homemade Hot Fudge
Yield: About 1½ quarts (1.4 L) of ice cream and 1¼ cups (300 ml) of hot fudge • about 6 servings
For the Pink Peppermint Ice Cream
  • 2½ cups (600 ml) heavy cream
  • ¾ cup (180 ml) whole milk
  • 1 cup (200 g) granulated sugar
  • 1⁄8 teaspoon kosher salt
  • 5 large egg yolks
  • 2 teaspoons natural peppermint extract (not mint or spearmint extract)
  • ½ teaspoon pure vanilla extract
  • Red or pink food dye or gel
  • ¾ cup (115 g) crushed candy canes, plus more for garnish
For the Hot Fudge
  • 4 ounces (115 g) unsweetened chocolate, coarsely chopped
  • 3 tablespoons unsalted butter, cubed
  • ½ cup (50 g) sifted confectioners’ sugar
  • ½ cup (110 g) firmly packed dark brown sugar
  • ¼ cup (20 g) unsweetened cocoa powder, such as Valrhona
  • 3 tablespoons light corn syrup
  • ½ teaspoon kosher salt
  • ¾ cup (180 ml) heavy cream
  • 2 teaspoons pure vanilla extract
Make the Pink Peppermint Ice Cream
  1. In a medium saucepan, stir together the cream, milk, ½ cup (100 g) of the sugar, and the salt.
  2. Over medium-high heat, bring the mixture to a slow, consistent simmer, just before boiling, then remove it from the heat.
  3. Put the egg yolks in a large heatproof bowl. Add the remaining ½ cup (100 g) sugar and whisk the mixture until it’s pale and fully combined. While whisking constantly, slowly stream in half of the cream mixture. Then, whisking constantly, transfer the egg mixture back into the medium saucepan containing the other half of the cream mixture. Cook the custard over medium-low heat, stirring constantly until it is thick enough to coat the back of a spoon (approximately 175°F/80°C), to 10 minutes; do not boil. Remove from the heat and strain the mixture through a fine-mesh sieve into a medium bowl. Whisk in the peppermint extract, add the vanilla, and add food dye to reach the color you desire. Continue to whisk vigorously for a minute or two to release excess heat. Cover and refrigerate for at least 4 hours or overnight. (Alternatively, fill a large bowl with ice and a little bit of water, then pour the ice cream mixture into a smaller bowl and place that bowl directly on top of the ice; whisk the custard and turn the bowl until the mixture is completely cool.
  4. It is essential for the mixture to be completely chilled before adding it to the ice-cream maker.) Pour the chilled mixture into an ice-cream maker and follow the manufacturer’s directions to process, adding the crushed candy canes about 2 to 3 minutes before the ice cream is finished churning. Freeze the ice cream in an airtight container for 3 to 4 hours to freeze completely.
Make the Hot Fudge
  1. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water (double-boiler method, see page 19), and stir occasionally until the chocolate and butter are completely melted
  2. and combined. Do not boil or overheat the mixture; it should be lukewarm.
  3. In a medium saucepan, whisk together the confectioners’ sugar, brown sugar, cocoa powder, corn syrup, and salt. Stir in the cream and cook over medium-high heat until the mixture boils. Let the mixture boil for 1 minute while whisking slowly but constantly. Remove it from the heat, add the butter mixture, and whisk to combine. Transfer the sauce to a glass measuring cup with a pour spout or a serving pitcher, stir it to release excess heat, and add the vanilla. Let the mixture cool until it is just warm (it will thicken as it cools).
  4. To serve, scoop ice cream into serving bowls and pour the hot fudge over it. Sprinkle with additional crushed candy canes, if you like.
How to store: Hot fudge can be kept in an airtight container in the refrigerator for up to 4 days. Reheat (in the microwave in short bursts or on the stovetop) before serving. Leftover ice cream can be stored in the freezer in a plastic container, top covered with a layer of parchment and then sealed.
Recipe by Baked Sunday Mornings at