Peppermint Stick Ice Cream with Hot Fudge Sauce

Tinted pink and studded with crushed candy canes, this homemade peppermint ice cream topped with hot fudge sauce is a truly decadent dessert.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 752 Calories

Ingredients

• 3 drops red food coloring
• 2 cups whole milk
• 3 tablespoons unsalted butter
• 5 tablespoons white sugar
• 1 cup heavy cream
• 6 large egg yolks
• 1 tablespoon pure vanilla extract
• Ice Cream:
• 0.75 cup heavy cream
• 0.75 cup white sugar, divided
• 0.33333334326744 cup light corn syrup
• 0.25 teaspoon table salt
• 2.5 teaspoons peppermint extract
• 0.75 cup crushed peppermint candy canes, or more to taste
• 0.25 cup unsweetened Dutch-process cocoa powder
• 1.25 cups chopped bittersweet chocolate
• 0.5 teaspoon table salt

Recipe Instructions

Step 1

Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.

Step 2

Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.

Step 3

Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.

Step 4

Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.

Step 5

Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.

Step 6

Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.

Step 7

Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.