Candy Cane Ice Cream

I have been in a funk all day.  It's been one of those days where I've been walking against the flow.  I was almost hit three times...in the same parking lot.  My caesar salad had watery dressing.  Even yoga was awful today.

So after an unsatisfying, too short Savasana, and after an unsatisfying, too watery caesar salad, I walked outside and it was snowing!  

Finally, it feels like the Christmas season has begun.  I've always wondered what people in warmer areas do to get in the spirit.  I mean, when it's not cold outside, it just doesn't feel right to make a fire or sip hot cocoa.  

Well, I think I've come up with the solution: Candy Cane Ice Cream.  It tastes like the holidays but yet it's still cold and refreshing.  Could it get more perfect?  And, you know, with climate change, this recipe might start to make more and more sense throughout the country.

CANDY CANE ICE CREAM

Recipe adapted from Alton Brown

3 c. half-and-half

1 c. heavy cream

8 egg yolks

9 oz. sugar

1 tsp. peppermint oil

1/4 c. candy cane, broken into small pieces

1.  In a medium saucepan, heat half-and-half and cream to a simmer.  Remove from heat.

2.  In a medium bowl, whisk egg yolks until light yellow in color.  Stir in sugar. 

3.  Slowly add 1/3 cream mixture to eggs, stirring constantly to temper.  Add the rest of the cream, transfer to the saucepan and place over low heat.  Cook to 170˚, stirring frequently.

4.  Transfer to a tupperware and let sit at room temperature (uncovered) for 30 minutes.  Add the peppermint oil and stir to combine.

5.  Move to refrigerator without lid.  When cool enough not to form condensation, cover and refrigerate for 4-8 hours.

6.  Add in candy pieces, transfer to ice cream maker and follow manufacturer's directions.

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