Lots of times, my friends will ask me for recipe ideas. And I love it.
Because, aye Matey…there’s where I be knowin’ somethin’.
Because I have at least a 50 ton gagillion megagiantic pile of recipes.
And if I can’t find it in my pile of recipes, I can make it up.
So when I got this message on Facebook last week…
I knew exactly what I would say.
For Christmas, we had planned on making Santa some Candy Cane Cupcakes and Candy Cane Ice Cream.
DJ had even gone to the trouble of telling 3 Santas that he and his mommy were making that for his snack. Because if there’s one thing my 5 year old has figured out: You can bribe people with food.
All three of the Santas decided that would be just fine.
But, of course, we ran out of time and energy, and Santa got a can of Coke and some crackers.
So, even though it’s January, even though Santa is firmly dedicated to his Weight Watchers plan and yoga schedule for the new year…
We still have leftover candy canes.
Thanks, Grandma Allie.
My mother and I had a very loud argument in the candy aisle before Christmas over candy canes.
“DO NOT buy them candy canes for their stockings, Mom. They don’t like them. And then guess who eats them – ME!”
“Oh, Amy,” says the Grandmother to the Mother of her only grandchildren. “You’re so silly.”
And here we are. Santa brought them Pop Tarts and Cheez-its for their stockings at home.
Do you see me making Pop Tart Ice Cream? Cheez-it Ice Cream? Nope and nope.
Okay, back to the important stuff.
Candy Cane Ice Cream.
And we should make it CHOCOLATE Candy Cane Ice Cream…
Because chocolate and mint are like the Brad and Angelina of food…
And because chocolate is a good way to apologize to Santa for the crappy crackers and Coke on Christmas Eve.
4 egg yolks, 3/4 cup sugar, 1/3 cup cocoa powder, 1 cup melted chocolate chips, 3 cups half and half, random candy canes.
I had 12 Candy Canes.
Heat the half and half and 6 of the candy canes until melted – just on simmer, don’t boil.
See? they’re in there – right next to my lens cap.
Once they melt, you get a lovely pink color.
Whisk the eggs and sugar, add to the heated half and half mixture, stirring constantly. Cook to 170 degrees, stir, stir, stir.
Add the cocoa powder and melted chocolate and stir until combined.
See? Gorgeous.
Cover this and allow to cool completely before you put it in the ice cream machine.
I did mine overnight.
Into the machine….
My assistant, Dean Jay Robinson, will show you how to take out some aggression on the remaining candy canes…
Into a zip bag…
And beat the crap out of them with a rolling pin.
Deej beat them to this point…
We dumped this into the ice cream freezer on the last few turns…
And saved a bit for sprinkling on top.
So, Kelly, I hope this helps.
