As if the peppermint bark I just made wasn’t good enough all by itself, I took it one step further. Oh yes, I upped the ante big time. This month for Improv Challenge our ingredients were marshmallows and chocolate. I immediately found myself thinking along the lines of hot chocolate because for me that is the definition of marshmallows and chocolate. The other thing I thought of almost instantaneously were s’mores. So I decided that right off the bat both those things were out. Too easy! If it’s the first thing that comes to my mind, it’s the first thing that’s likely coming to everyone else’s mind also and I wanted something different.
Truth be told, when I made that peppermint bark I already had bigger plans for it. I knew it was going to be a component of greatness. The greatness being this ice cream. It’s awesome! As far as homemade ice cream goes, I have to say this is the best one I’ve made to date. Before today, the pumpkin pie ice cream was the best ice cream I’d ever made but now I think it’s been nudged out of the top position.
This ice cream is incredibly smooth and creamy. When you look at it, you’ll think “Oh, that’s vanilla ice cream with some chocolate in it.” But it’s so much more than that! This is marshmallow ice cream with a hint of peppermint. It’s cold and refreshing both due to its frozen nature as well as some peppermint extract. Then you’ll get pieces of the bittersweet and white chocolates as well as peppermint candies for an overall amazing experience for your palate. It’s ice cream all dressed up in its holiday finery to be savored. This is ice cream that takes a little extra effort but it’s so worth it.
One Year Ago: Gingerbread Mini-Muffins with Lemon Glaze
Two Years Ago: Cinnamon Orange Finger Bread
Smooth, creamy marshmallow ice cream with homemade peppermint bark pieces scattered throughout.
- 2 cups heavy cream
- 1 cup whole milk
- pinch of salt
- 5 large egg yolks
- 5 cups mini-marshamllows
- 1 teaspoon peppermint extract
- 1 cup peppermint bark, coarsely broken to bite-size pieces
- Set up an ice bath by placing a medium bowl in a larger bowl partially filled with ice and water. Pour the heavy cream into the medium bowl and set a strainer over the bowl. Set aside.
- Place the egg yolks in a medium bowl and stir to blend together. Set aside.
- Heat the whole milk and salt in a medium sauce pan just until simmering. Very slowly pour some of the warm milk into the yolks, whisking constantly as you pour. Once about half of the milk has been incorporated into the yolks, scrape the warmed yolk mixture back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a rubber spatula, until the custard thickens enough to coat the spatula. Add the marshmallows and stir until melted.
- Strain the custard into the heavy cream. Stir over the ice until cool, add the peppermint extract, then refrigerate overnight.
- The next morning, freeze the custard base in your ice cream maker according to the manufacturer's instructions. Add the peppermint bark pieces during the last 5 minutes of churn time.
- Freeze for at least 3 hours to solidify.
Time does not include time to make the peppermint bark or overnight chilling time.
Now let’s see what other Chocolate & Marshmallow creations everyone else made!