Tuesday, December 17, 2013
Choc Candy Cane Ice Creams
The minty flavour in these frosty treats, entirely from the crushed candy canes stirred into the mix, is a lovely refreshing end to big meal. The individual popsicles are the perfect size and as an added bonus save you the extra washing up of ice cream bowls and spoons.
Candy Cane Ice Cream
1 1/2 cups whole milk
1/2 cup Sweetened Condensed milk
1 cup thickened cream
1/4 cup sugar
6 regular sized candy canes (crushed)
a few drops red food colouring
100 grams dark chocolate
Pour the chilled mixture into your ice cream maker and freeze according to your machines instructions.
While the ice cream is churning place your popsicle moulds into the freezer to ensure everything is cold as possible.
Once the ice cream is at soft serve consistency, quickly stir through the candy cane pieces,
Spoon the ice cream into popsicle moulds and insert pop sticks. Freeze for at least 2 hours.
Melt the chocolate in a microwave safe bowl 30 seconds at a time, stirring between bursts, until smooth.
Covering the ice cream pops needs to be done quickly so the ice cream doesn't melt. To remove the pops from the moulds quickly dip the outside of the mould into a cup of warm water, careful not to get water on the ice cream.