Marys Famous Peppermint Ice Cream Dessert Recipes

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PEPPERMINT ICE CREAM



Peppermint Ice Cream image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 7

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

Steps:

  • In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

FROZEN PEPPERMINT DELIGHT



Frozen Peppermint Delight image

If you're looking for a dessert that's festive, delicious and easy to make, this is the one for you. Drizzled in hot fudge sauce and loaded with pretty peppermint pieces, this almost tempting treat will have guests asking for seconds. -Pam Lancaster, Willis, Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 6

1 package (14.3 ounces) Oreo cookies, crushed
1/4 cup butter, melted
2 containers (1-1/2 quarts each) peppermint ice cream, slightly softened
1 carton (12 ounces) frozen whipped topping, thawed
Hot fudge ice cream topping, warmed
Crushed peppermint candy

Steps:

  • In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

Nutrition Facts : Calories 425 calories, Fat 22g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 296mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

MARY'S 'FAMOUS' PEPPERMINT ICE CREAM DESSERT



Mary's 'famous' Peppermint Ice Cream Dessert image

This is made by our friend Mary for New Years annually, and I started making it when we would not be at Mary's house because it's DH's favorite. I made some of my own changes, but still think of it as Mary's recipe (I note where Mary's directions differ from mine in the ingredients list.). I also have never timed myself making this, but will the next time I make it and then update the time estimate. Peppermint ice cream is easier to find (IMO) in December.

Provided by El Bee

Categories     Frozen Desserts

Time 12h45m

Yield 1 9X13 pan, 12-15 serving(s)

Number Of Ingredients 8

11 ounces vanilla wafers (Mary's directions actually call for 2 small boxes, but my store only has one size. This seems to wor)
3/4 cup butter (Mary's recipe calls for margarine, but I don't keep that in the house)
4 tablespoons powdered sugar
4 ounces German sweet chocolate (Mary's recipe says 1 bar, I've only ever seen a 4 oz size for sale)
12 ounces milk chocolate chips
4 eggs (separated)
1 cup crushed nuts (not specified, I usually use walnuts)
1/2 gallon peppermint ice cream (pink looks great, softened)

Steps:

  • Crush vanilla wafers.
  • Melt butter.
  • Mix wafers, butter, and powdered sugar together. Spread 2/3 of mixture in bottom of 9X13 (or slightly larger) pan.
  • Melt sweet and milk chocolate in a double boiler.
  • Beat egg yolks, add to melted chocolate and remove from heat.
  • Beat egg whites until stiff, add to chocolate mixture.
  • Pour 2/3 of chocolate sauce over wafer mixture.
  • Sprinkle with chopped nuts.
  • Carefully spread softened ice cream (Mary's recipe says to cut in sticks and lay on top of nuts, but that kind of box is hard to find anymore). I use a wide spoon and put fairly thin chunks across the surface, then smooth it out a little to make sure all the chocolate is covered.
  • Pour rest of chocolate sauce over the ice cream.
  • Sprinkle with remaining wafer mixture.
  • Freeze at least overnight or for a few days. Remove from freezer shortly before serving to make it easier to cut.

Nutrition Facts : Calories 400.6, Fat 28.7, SaturatedFat 12.4, Cholesterol 102.1, Sodium 266.3, Carbohydrate 32.6, Fiber 2.2, Sugar 10.6, Protein 6

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