/blogs/noah/2007/12/30/peppermint-stick-ice-cream-take-2 en-us 40 <p>After trying several different variations on <a href="http://www.commonkitchen.com/recipe/268/Peppermint_Stick_Ice_Cream">this excellent recipe</a>, we have settled on this egg-less recipe for peppermint stick ice cream:</p> <ul> <li>1 lb finely crushed peppermint stick candy</li> <li>4 cups whole milk</li> <li>1 3/4 cups sugar</li> <li>3/4 tsp. salt</li> <li>4 tsp. vanilla extract</li> <li>4 cups whipping cream</li> </ul> <p>Start the night before, soaking the crushed candy in 2 cups of the milk. Refrigerate overnight.</p> <p>2-3 hours before you are ready to start cranking: heat milk to lukewarm, add sugar and salt, stir til dissolved. Add milk and candy mixture, pour into freezer canister, and chill in your freezer. </p> <p>Just before cranking, remove chilled mixture and blend to smooth (if necessary). Add vanilla and whipping cream. It should take between 20-30 minutes of cranking to complete.</p> Sun, 30 Dec 2007 08:45:00 -0500 urn:uuid:ce6ea013-f7ea-4622-95c2-eead0ecd6961 noah@commonkitchen.com http://www.commonkitchen.com/blogs/noah/2007/12/30/peppermint-stick-ice-cream-take-2 http://www.commonkitchen.com/blogs/noah/tb/26 <p>I've tried this recipe too (which is <i>amazing!) </i>and while refrigerating overnight is best, you can also soak the candy just a few hours ahead. The flavor is not quite as strong this way, but it certainly requires less planning. You could also try compensating with a bit of peppermint extract to counter the called-for vanilla.</p> Thu, 07 Feb 2008 14:07:07 -0500 urn:uuid:3c8c22c9-9bcb-4e8c-a11f-0e80d6c8333c http://www.commonkitchen.com/blogs/noah/2007/12/30/peppermint-stick-ice-cream-take-2#comment-21