White Chocolate Peppermint Bark Ice Cream with Fudge Ribbons
Peppermint bark reimagined in ice cream form! This ice cream stands apart with its white chocolate ice cream base, dark chocolate fudge ribbons, and crushed candy cane sprinkled throughout.
Equipment
- Ice cream maker
Ingredients
Ice Cream Base
- 8 oz white chocolate
- 1 cup whole milk
- 1/2 cup granulated sugar
- pinch of salt
- 5 egg yolks, large
- 2 cups heavy cream
- 1/2 teaspoon peppermint extract (you can use 1/4 teaspoon if you don't want the peppermint flavor to be as strong)
Fudge Ribbons
- 1/2 cup heavy cream
- 2 Tablespoon unsalted butter
- 1/2 cup light corn syrup
- pinch of salt
- 1 Tablespoon cocoa powder (I used Guittard Dutch Processed)
- 1/2 cup Chocolate with 80% cocoa, chopped
To assemble
- 1/4 cup candy canes, crushed very finely (almost like powder!)
- 1 teaspoon cornstarch
Instructions
Prepare the ice cream base
- Put your white chocolate pieces in a large, heat safe bowl and set aside. Have a mesh strainer handy.
- Whisk together the milk, sugar, and salt in a saucepan over medium heat. Let the mixture warm up to the point that you see bubbles forming around the edges. Do not bring to a full boil.
- While the milk is warming, whisk together the egg yolks in a medium bowl. When the milk is ready, slowly pour one ladle of milk into the egg yolks. Make sure you whisk constantly. Add another ladle and then slowly pour the rest of the milk mixture into the bowl with the egg yolks. Transfer this combined mixture back to the saucepan over medium heat.
- Stir the mixture constantly over medium heat paying extra attention to scraping the bottom of the pot. The mixture will start to thicken. It is ready when it is thick enough to coat the back of a spatula and you can run a clean line through it.
- Pour the hot custard through a strainer and over the bowl with the white chocolate. The heat from the custard will melt the white chocolate. Stir the mixture until all the white chocolate is melted and the mixture is smooth. Then pour in the cream and stir until it is evenly combined. Place the bowl over an ice bath to help it cool. Transfer to a container, cover, and store in the refrigerator overnight. See notes.
Prepare the chocolate ribbons
- Whisk together the corn syrup, heavy cream, butter and salt in a saucepan over medium heat. Keep whisking until the butter is completely melted and the mixture starts to boil.
- Remove the saucepan from the heat and add the cocoa powder and chopped chocolate. The warm mixture will melt the chocolate. Keep whisking until the chocolate is fully melted and everything is smooth and evenly combined.
- Transfer the chocolate fudge sauce to an airtight container and keep it in the refrigerator until you are ready to use it. See notes for preparing in advance.
To assemble
- Churn the ice cream in your ice cream maker according to the manufacturer's instructions. As it is churning add 1/2 teaspoon of peppermint extract.
- While the ice cream is churning, prepare your add-ins. The fudge sauce may need to warmed slightly in the microwave in order for it to soften. You want it to be drizzling consistency. In a separate small bowl, combine the crushed candy cane with a spoonful of cornstarch to prevent sticking.
- When the ice cream is done churning, transfer spoonfuls of the ice cream into your storage tub and alternate drizzling the fudge sauce and sprinkles of candy cane on top. There is nothing scientific about this - you just want it randomly dispersed so you get a bite of everything when you scoop it. You might not use all the fudge sauce - save it for serving! Put your ice cream in the freezer to firm up overnight. Enjoy!!!
Notes
- You will add the peppermint extract while the ice cream is churning.
- You can make the fudge sauce up to one week in advance. Make sure it is stored in an airtight container in the fridge.