Peppermint Stick Ice Cream, With Pictures and variations
For Peppermint Stick Ice Cream I use Great Grandmother Anna's recipe, although I'm trying some variations for this batch.
We first beat up a pound of peppermint candies. Notice the folded towels underneath the cutting board, this makes the noise of hammering the candy a bit muted. Napping critters will appreciate this little touch.
Melt the candy chunks in 2 cups 1/2 and 1/2 over a high flame, stirring constantly.
Turn off the heat and go to the stand mixer. Beat 4 large eggs until smooth and lemon yellow.
Add in 3/4 cup sugar (I'm using raw sugar that has been sitting with vanilla bean husks), and three tablespoons cake flour.
Yes, I have a fine set of measuring spoons. Sometimes I even use them. I've won money in kitchens by measuring out teaspoons, 1/2 teaspoons, and tablespoons into my cupped hand and then using the measure to prove that I had it right.
Instead of 3/4 cup Karo® syrup, I'm using a vanilla coffee syrup. It's about the same consistency, and I figure that the added flavoring will be better than just overpowering sweetness.
Instead of a can of Eagle Brand, sweetened condensed milk I'm going with a cup and a half of heavy cream.
This is all mixed until smooth. It will be a lovely pink color, although if you want a little more throw in some liquid red, or powdered food coloring.
This goes into the container for your ice cream freezer, use equal amounts heavy cream and 1/2&1/2 to bring the volume up to the full line on your container; and, with the dasher in place and capped, refrigerate until chilled and ready to freeze.
The freezing process post will happen after Hillary Clinton wins a landslide victory in West Fuckyercuzzin Virginia and I still won't fucking care who those idiot bastards want for President.
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