Peppermint Candy Cane Ice Cream
Serves
4
Total Time
5hrs 20mins
Calories
813
A deliciously pink Candy Cane Ice cream, perfect for Christmas time...or after Christmas when you need to ditch the leftover candy canes.
- Mint candy cane120 g
- Double cream300 g
- Whole milk450 g
- Egg4
- Golden caster sugar170 g
- Cornflour40 g
- Vanilla bean paste2 tablespoons
- Peppermint oil1 teaspoon
Ingredients
- 1. Place candy canes into the Thermomix bowl
- 2. Chop with MC on - 1 sec, speed 6
- 3. Remove from bowl and set aside. Do not clean the bowl
- 4. Add cream to the Thermomix bowl
- 5. Mix with MC on until soft peaks form - 20 sec, speed 4
- 6. Remove from bowl and set aside folding through candy canes
- 7. Refrigerate in freezer
- 8. Place all remaining ingredients into the Thermomix bowl
- 9. Cook - 8 min, 80°C, speed 4
- 10. Remove from the Thermomix bowl immediately
- 11. Cool completely until chilled
- 12. Fold through whipped cream mixture
- 13. Freeze for several hours
- 14. Serve with or without the white choccie dipped waffle cones!
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
