PEPPERMINT ICE CREAM
With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
BROWNIE-PEPPERMINT ICE CREAM PIE
A rich, chocolaty brownie crust is a perfect partner to refreshing peppermint ice cream. Holiday guests have come to expect this make-ahead dessert.-Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack. , Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.
Nutrition Facts :
EASY PEPPERMINT ICE CREAM PIE
Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! Since we have a number of December birthdays including hers, she insists I make this every year! "Cook" time is freezer time (although just suggested, I made mine and froze...
Provided by Michelle Waco
Categories Ice Cream & Ices
Time 2h15m
Number Of Ingredients 4
Steps:
- 1. Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
- 2. Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
- 3. Scoop half of mixture into each of 2 pie crusts.
- 4. Smooth evenly in crust.
- 5. Cover with lid, if available, or wrap.
- 6. Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
- 7. Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
- 8. Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark, chocolate sauce, or crushed Candy Cane Roca - my favorite.
- 9. Enjoy! :)
EASY PEPPERMINT ICE CREAM PIE
Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! "Cook" time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)
Provided by Mommy Diva
Categories Frozen Desserts
Time 2h15m
Yield 2 pies
Number Of Ingredients 3
Steps:
- Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
- Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
- Scoop half of mixture into each of 2 pie crusts.
- Smooth evenly in crust.
- Cover with lid, if available, or wrap.
- Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
- Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
- Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
- Enjoy! ;).
CANDY CANE PIE
When my college roommate first made this pie, I couldn't get enough! Using a store-bought crust helps save time when you're in the midst of the holidays. -Charlotte Stewart, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. , Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. , Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
Nutrition Facts :
EDY'S PEPPERMINT PIE
There's a slice of holiday fun for everyone. Scoop up the wintertime goodness and fill your plate with merry.
Provided by Edy's
Categories Trusted Brands: Recipes and Tips Edy's
Yield 8
Number Of Ingredients 6
Steps:
- In food processor, crush cookies into fine crumbs. In mixing bowl, stir together cookie crumbs and butter. With your fingers, press crumb mixture evenly onto bottom and sides of 9-inch pie plate. Place in freezer about 15 minutes or until firm.*
- Meanwhile, place ice cream in refrigerator for about 15 minutes to soften. Scoop ice cream into crust and spread evenly with spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Place pie in freezer for several hours or until ice cream is firm.
- To serve, cut pie into 8 wedges. Place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.
PEPPERMINT ICE CREAM PIE
This is almost too simple to even have a recipe! But, at least it may provide inspiration to put it together. We like to make it at Christmas.
Provided by Mommy Fawns
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Let ice cream soften for a few minutes without melting.
- Scoop into pie crust.
- Wrap and freeze until ready to serve.
- Serve slices with warmed hot fudge sauce.
Nutrition Facts : Calories 246.8, Fat 10, SaturatedFat 2.7, Cholesterol 0.6, Sodium 268.9, Carbohydrate 37.3, Fiber 1.2, Sugar 20.9, Protein 2.5
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- In a medium saucepan placed over medium heat, add the half-and-half and 1 1/2 cups of the heavy cream. Add sugar and salt and whisk until dissolved.
- While the cream mixture heats, add 2 egg yolks to the remaining 1/2 cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
- Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
- Strain the mixture into a heat-proof bowl. Stir in peppermint extract and red food coloring. The amount of food coloring can be adjusted to get the shade of pink desired. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until chilled, at least 2 hours.
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- Place the chocolate sandwich cookies in the bowl of a food processor and pulse until the cookies become fine crumbs. Mix in the melted butter until all the crumbs are moistened.
- Press the crumbs into the bottom and up 1 inch of the sides of a 9-inch spring form pan making sure it evenly coats the bottom of the pan.
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