Peppermint Ice Cream Dessert Recipes

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Steps:

• In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

Steps:

• Crush vanilla wafers.
• Melt butter.
• Mix wafers, butter, and powdered sugar together. Spread 2/3 of mixture in bottom of 9X13 (or slightly larger) pan.
• Melt sweet and milk chocolate in a double boiler.
• Beat egg yolks, add to melted chocolate and remove from heat.
• Beat egg whites until stiff, add to chocolate mixture.
• Pour 2/3 of chocolate sauce over wafer mixture.
• Sprinkle with chopped nuts.
• Carefully spread softened ice cream (Mary's recipe says to cut in sticks and lay on top of nuts, but that kind of box is hard to find anymore). I use a wide spoon and put fairly thin chunks across the surface, then smooth it out a little to make sure all the chocolate is covered.
• Pour rest of chocolate sauce over the ice cream.
• Sprinkle with remaining wafer mixture.
• Freeze at least overnight or for a few days. Remove from freezer shortly before serving to make it easier to cut.

Steps:

• In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
• In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
• Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
• Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.