First, I made the cookie dough. I braided the colored with the plain dough, cut them into pieces, rolled them in crushed candy cane, and froze them.
Then, I made the ice cream. I put crushed candy cane in the ice cream, as well. The candy cane melted into the ice cream and their were no chunks at all. The candy cane on the cookie dough also melted into the dough. So, this was a useless step. Next time I will crush the peppermint larger for the ice cream and not bother rolling the dough in it.
Candy Cane Cookies
INGREDIENTS
- 2 1/2 cups all-purpose flour, plus more for dusting the work surface
- 1 teaspoon fine salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup sifted powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring
- Granulated sugar, for dusting the cookies
INSTRUCTIONS
- Heat the oven to 375°F and arrange a rack in the middle.
- Combine the measured flour and salt in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar on low speed until combined. Increase the speed to high and beat until light in color and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg, almond extract, and vanilla extract and beat on medium speed to combine (the mixture may look curdled). Turn the mixer off, add the reserved flour mixture, and mix on low speed until the dough just clumps around the paddle.
- Divide the dough in half. Leave half in the mixing bowl and transfer the other half to a small bowl. Add the food coloring to one half of the dough and knead with a rubber spatula until the coloring is evenly incorporated.
- Lightly flour a work surface. Pull 12 teaspoon-sized pieces from the red dough, then repeat with the uncolored dough. Using the palms of your hands, roll one piece of red dough into a thin rope, dusting the work surface with flour as needed. Repeat with a piece of uncolored dough. Place the two ropes side by side and twist them together. Cut into small pieces.
- Put dough in a freezer container. Freeze until solid. Stir pieces occasionally so they do not stick together.
I rolled the cut pieces in crushed peppermints (will not do this next time)
Peppermint Ice Cream
INGREDIENTS
- 3 cups Half-and-Half
- 2 cups Sugar
- 1 teaspoon Peppermint Extract
- 8 whole Large Egg Yolks
- 3 cups Heavy Cream
- 1/2 cup Coarsely Chopped Peppermint Candies (chop coarsely, do not crush)
INSTRUCTIONS
Pour the half-and-half into a heavy saucepan. Add the sugar and
stir to combine. Bring the mixture to a simmer over low heat, stirring
occasionally.
In a separate bowl, beat the egg yolks until they're light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.
Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it's totally cool.
Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints and immediately transfer to a freezer container. Stir in the cookie dough and place in the freezer. A couple of hours later, open the container and stir again to make sure the candy and dough is distributed.
Freeze for another 24 hours or until frozen hard and solid.
In a separate bowl, beat the egg yolks until they're light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.
Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it's totally cool.
Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints and immediately transfer to a freezer container. Stir in the cookie dough and place in the freezer. A couple of hours later, open the container and stir again to make sure the candy and dough is distributed.
Freeze for another 24 hours or until frozen hard and solid.
