Candy Cane Ice Cream Bombe Recipes

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CANDY CANE ICE CREAM



Candy Cane Ice Cream image

My friend and I made this after Christmas because we had extra candy canes left on the tree. We got creative and made our own ice cream with my ice cream maker.

Provided by Skippy BW

Categories     Frozen Desserts

Time 20m

Yield 1 quart

Number Of Ingredients 6

candy cane (depends on how strong you like it)
2 cups whipping cream
1 cup milk
2 eggs
3/4 cup sugar
2 teaspoons vanilla extract

Steps:

  • Crack both eggs into a bowl and whisk until light and fluffy.
  • Slowly add sugar and whisk till blended.
  • Add whipping cream and milk and whisk together.
  • Add the vanilla extract and mix.
  • Crush candy canes and add to mixture (they should make the ice cream light pink when you add them).
  • Put mixture into ice cream maker and wait till done.
  • If you want you can save extra candy canes and add them when the ice cream is ready so you have candy cane chunks or you can not add the candy canes in the mixture and just put it in before it's put in the freezer.

Nutrition Facts : Calories 2550.1, Fat 195, SaturatedFat 118.3, Cholesterol 1109.3, Sodium 441.2, Carbohydrate 176.4, Sugar 152.2, Protein 30.4

CANDY CANE ICE CREAM BOMBE



Candy Cane Ice Cream Bombe image

I forgot I had this recipe and I thought I'd post it before Christmas. It is easy and good for any time of year. Can be made up to 1 month ahead of time! The chocolate sauce is optional and I usually don't add it but if you really like chocolate it does add to the already lovely presentation.

Provided by Munchkin Mama

Categories     Frozen Desserts

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 7

3 cups mint chocolate chip ice cream, softened
7 cups vanilla ice cream, softened
1/2 cup crushed candy cane
1 cup semi-sweet chocolate chips (or 6 oz. semisweet chocolate, cut up)
2/3 cup light cream or 2/3 cup half-and-half cream
3 tablespoons sugar
2 tablespoons peppermint extract or 2 tablespoons mint liqueur

Steps:

  • Spray a 2-qt. mold with nonstick coating.
  • Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
  • Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
  • Meanwhile, stir together the remaining vanilla ice cream and the crushed candy canes in a chilled mixing bowl; When the previous layer has had time to freeze, spread evenly over the vanilla ice cream layer.
  • Cover and freeze several hours or up to 1 month.
  • For the chocolate sauce: combine chocolate pieces, light cream of half & half, and sugar in a small saucepan. Cook and stir over low heat until melted and smooth. Increase the heat to medium and continue to cook until just boiling.
  • Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
  • To serve: wrap a hot towel around the mold for several seconds. Place a serving plate upside down over the mold. Carefully invert and remove mold. Serve at once with warm or cooled chocolate sauce.

Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9.8, Cholesterol 45.8, Sodium 74.3, Carbohydrate 32.6, Fiber 1.4, Sugar 28.9, Protein 3.9

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