Peppermint Ice Cream Pops Recipes

PEPPERMINT ICE CREAM POPS

Steps:

• Microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 90 seconds. Stir in the coconut oil.
• Transfer 3 tablespoons of the melted chocolate to a small bowl and mix in the food coloring. With a fork or spoon, drizzle a pattern of red chocolate into each of six 3-ounce paper cups. Place in the freezer to harden, about 10 minutes.
• Add 1 tablespoon of the white chocolate to each cup. Swirl the chocolate around in the cups until evenly coated, spreading the chocolate with a spoon or small offset spatula if necessary to completely coat the cups. Return to the freezer to harden, about 10 minutes.
• Divide the ice cream among the 6 cups. Place an ice-pop stick into the middle of each cup, then cover the ice cream with the remaining white chocolate. Freeze until very firm and the chocolate is set, at least 2 hours and up to overnight.
• Peel the cups away from the pops and let stand on a plate for 5 minutes to soften slightly. Dip into the crushed peppermint candies.

PEPPERMINT ICE CREAM

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.

PEPPERMINT ICE CREAM

Steps:

• Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
• In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
• Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours.

MINT ICE CREAM POPS WITH CHOCOLATE SHELL

Steps:

• Spray the inside of fifteen 3-ounce paper cups with nonstick cooking spray.
• Combine the condensed milk and peppermint extract in a blender. Roughly tear the mint, including the stems, and add it to the blender. Blend until the mint is completely chopped and the milk has turned a light green, scraping down the sides of the blender as needed. Transfer to a medium bowl.
• Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, 2 to 3 minutes. Fold about 1 cup of the cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened condensed milk mixture into the remaining whipped cream until blended.
• Spoon about 1/3 cup mixture into each of the prepared cups, then stick 1 ice pop stick into each cup. Freeze until solid, at least 5 hours and up to overnight.
• Once the pops are frozen, combine the chocolate and coconut oil in a small saucepan and cook over medium heat, stirring frequently, until melted, about 4 minutes. Transfer to a tall glass or cup--one that is deep enough to accommodate the pops, but preferably skinny so that the chocolate fills the glass--and let cool until room temperature but still liquid, about 5 minutes.
• Line a baking sheet with parchment. Add the chocolate sprinkles to a bowl. Remove the pops from the paper cups. Working with one pop at a time, dip each pop into the chocolate, making sure to coat all sides. Hold the pop over the glass to allow any excess chocolate to drip off. Gently press the top of the pop into the sprinkles, then place on the prepared baking sheet, sprinkle-side down, and allow the chocolate to harden, placing the pop back in the freezer if needed. Repeat with the remaining pops, chocolate and sprinkles.