Peppermint Stick Ice Cream with Hot Fudge Sauce

Directions

Ingredients :

Ice Cream:

2 cups whole milk

1 cup heavy cream

¾ cup white sugar, divided

6 large egg yolks

¼ teaspoon table salt

2 ½ teaspoons peppermint extract

3 drops red food coloring

¾ cup crushed peppermint candy canes, or more to taste

Methods :

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

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.

Step 6

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 7

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