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Christmas Ice Cream and Jeni's in East Nashville

Christmas Ice cream, made with candy canes, peppermint schnapps, adapted using base of Jeni's Splendid Ice Cream.
Course: Ice Cream
Cuisine: American
Author: Angela Roberts

Ingredients

  • 1/4 cup ground up candy canes
  • 1 whole candy cane
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon corn starch
  • 1 1/2 ounces 3 tablespoons cream cheese softened
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 1 tablespoons light corn syrup
  • 2/3 cup sugar
  • 2-4 drops of peppermint extract
  • 2 teaspoons peppermint schnapps

Instructions

  • Grind enough candy canes up in blender or magic bullet to make 1/4 cup.
  • Whisk cream cheese in bowl until creamy.
  • Set a large bowl with ice that this bowl will fit into to cool.
  • Mix 2 tablespoons of milk with cornstarch to make a slurry.
  • Cook remaining milk, cream, sugar corn syrup in heavy bottomed 4 quart pot, including one candy cane. Bring to rolling boil and boil for 4 minutes on medium heat.
  • Remove from heat. Whisk in slurry of corn starch. Boil again until thickened, over med. high heat, about a minute.
  • Pour into bowl that has the cream cheese. Place that bowl in ice bath. Cool.
  • Place in refrigerator for 24 hours.
  • Use your ice cream maker.
  • Add in peppermint extract, peppermint schnapps and crushed candy canes during the last five minutes of ice cream churning.
  • Put in plastic with lid. Cover first with parchment. Freeze for at least 4 hours before serving.