Do not use your candy canes for this! Well, you CAN, but you can get plain old peppermint candies, the round kind in Doha, relatively easily, and crust them. Use your Candy Canes for Christmas!
You will not believe how easy this is, and how delicious.
The ingredients for peppermint candy ice cream are wonderfully simple:
Peppermint Candy Ice Cream
3 cups cream
2 cups crushed peppermint candy
You add one cup of the crushed peppermint candy to the cream, put it in the refrigerator overnight. The next day, you stir it, and put it in the ice cream making machine to process. (It will be pink, from the red coloring in the candy)
When it is nearly finished (it is thickened and the machine starts to labor) you put the remaining one cup of crushed peppermint candy in through the tube where you can make additions, allow it to process maybe 30 seconds, then – it is finished.
No, there was no added sugar, there is enough in the candy to make it sweet enough. Because it is pure cream and no additives, it is very very fattening and very very delicious.
In my little ice cream maker, this doesn’t make so much – maybe three cups. Serve in small ramekins, or in the beautiful tea glasses you can find selling in Doha – a little of this ice cream goes a long way, especially if you have other desserts, cookies, sweets along with it. 🙂
Last week, at the MegaMart, I saw some boxes of true peppermint candy canes. I grabbed three, did not even look at the price. There have been candy canes around, but weird – fruit flavored, even chocolate flavored. At Christmas, I am a purist when it comes to a candy cane. It has to be peppermint!
And then I look for recipes to make a little peppermint candy cane go a long way. This is one of them, from allrecipes.com:
• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup white sugar
• 2 peppermint candy canes, crushed
1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
A warning – meringues work a whole lot better if you DO NOT make them on a rainy day. The humidity in the air interferes with making a good dry meringue. You can make these and keep them a short while in an airtight container, but in humidity, they lose their crispness.
We are having our third full day of intermittent, drenching rain in Doha. Thanks be to God.
Khalifa, a commenter on a recent post, has his own website, iloveqatar.net where he blogs as Mr. Q.
He has also created the hands-down all-time BEST website for the upcoming week celebrating National Day, photos, explanations and all at NationalDay2009. You will find anything and everything you want to attend there – and more!
Great work, Khalifa!