Candy Cane Ice Cream (No-Churn!!)
- 400 ml whipping cream cold
- 12 candy canes
- 4 large eggs
- 140 g granulated sugar
- 2 tsp peppermint extract
- 3 candy canes crushed
- Crush the 12 candy canes, then place in a small pot with the whipping cream. Bring the cream to a simmer, then remove from the heat and bring to room temperature, allowing the candy canes to steep in the cream. Discard the candy canes and place the whipping cream in the fridge to chill. Whip the whipping cream with an electric mixer until soft peaks form. Place in the fridge.
- In a separate bowl, lightly whisk the eggs, then add the sugar and peppermint extract. Beat well until the mixture thickens and forms a ribbon when lifted. Add half of the cream and mix together. Add the remaining cream and gently fold to combine. Add the 3 crushed candy canes and fold to combine.
- Pour into a Tupperware container and seal with the lid. Place this in the freezer for 7-8 hours to chill and set. Enjoy!
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