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Candy Cane Chocolate Ice Cream

 
One serving costs about $0.72

$0.72 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 christmas,summer,gluten-free,gluten free
spoonacular Score:14%

Spoonacular Score: 14%

 

Candy Cane Chocolate Ice Cream is a gluten free recipe with 10 servings. One portion of this dish contains approximately 4g of protein, 17g of fat, and a total of 343 calories. For 72 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. Head to the store and pick up chocolate chips, full cream milk, candy canes, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes about about 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 12%. Users who liked this recipe also liked Spiced Dark Chocolate and Candy Cane Ice Cream, Peppermint Candy Cane Ice Cream, and Candy Cane Fudge Swirl Ice Cream.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Chocolate Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
3.53 oz
3.53 oz white chocolate chips
white chocolate chips
13.53 fl. oz
13.53 fl. oz full-fat milk
full-fat milk
10.15 fl. oz
10.15 fl. oz cream
cream
1 tsp
1 tsp split vanilla essence
split vanilla essence
1.41 oz
1.41 oz fresh mint leaves
fresh mint leaves
4 large
4 large egg yolks
egg yolks
5.29 oz
5.29 oz sugar
sugar
some
some red food colouring
red food colouring
7.06 oz
7.06 oz candy canes
candy canes
3.53 oz white chocolate chips
3.53 oz
white chocolate chips
13.53 fl. oz full-fat milk
13.53 fl. oz
full-fat milk
10.15 fl. oz cream
10.15 fl. oz
cream
1 tsp split vanilla essence
1 tsp
split vanilla essence
1.41 oz fresh mint leaves
1.41 oz
fresh mint leaves
4 large egg yolks
4 large
egg yolks
5.29 oz sugar
5.29 oz
sugar
some red food colouring
some
red food colouring
7.06 oz candy canes
7.06 oz
candy canes

Equipment

ice cream machine
ice cream machine
plastic wrap
plastic wrap
wooden spoon
wooden spoon
sauce pan
sauce pan
bowl
bowl
whisk
whisk
ice cream machine
ice cream machine
plastic wrap
plastic wrap
wooden spoon
wooden spoon
sauce pan
sauce pan
bowl
bowl
whisk
whisk


Instructions

Pour milk, cream and essence in a large saucepan over medium-low heat and bring to simmer. Lower heat slightly, add in 100g candy canes and the mint leaves and leave with a lid on top, stirring occasionally, for 15-20 minutes. Strain the liquid, pressing down on the leaves and candy to extract maximum flavour. Whisk the yolks and the sugar together until thick, creamy and pale. Reheat the milk mixture to simmering point, then pour half the mixture into the egg mix, stirring continuously as to avoid scrambled eggs. Add the hot egg liquid mixture to the remaining milk mixture again, stirring continuously, and cook over low heat for 3-4 minutes or till the custard coats the back of a wooden spoon. Remove from heat and add in a few drops of food colouring till the custard is a light pink colour. Strain the custard into a large cool bowl and leave to cool in the fridge, covered in plastic wrap that is touching the surface and preventing a skin from forming. Chill for 3-4 hours or overnight. Churn the ice cream in an ice cream machine till creamy and frozen. Add in chocolate bits and remaining 100g of crushed candy canes throughout the mixture, spoon into a tub and let freeze for 3-4 hours or overnight. Serve in chilled bowls with extra candy cane goodness!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.72
Ingredient
100 grams white chocolate chips
400 milliliters full-fat milk
300 milliliters cream
1 teaspoon split vanilla essence
40 grams fresh mint leaves
4 larges egg yolks
150 grams sugar
some red food colouring
200 grams candy canes
Price
$1.04
$0.54
$1.63
$0.05
$0.94
$0.91
$0.21
$0.16
$1.79
$7.25

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of chocolate chips you buy is suitable for your diet! Always read the labels carefully. If you cannot find chocolate chips free from milk or other dairy in stores near you, look online.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips

Green Tips

  • Food coloring can definitely make food more attractive, but if you prefer to go the natural route, many colors can be created with the use of fruits, vegetables, spices, etc. Experiment with berries for pinks, reds, and purples, carrots for orange, turmeric for yellow, and so on.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
342 Calories
3g Protein
17g Total Fat
44g Carbs
1% Health Score
Limit These
Calories
342
17%

Fat
17g
27%

  Saturated Fat
10g
64%

Carbohydrates
44g
15%

  Sugar
37g
42%

Cholesterol
120mg
40%

Sodium
42mg
2%

Get Enough Of These
Protein
3g
7%

Vitamin A
776IU
16%

Vitamin B2
0.18mg
11%

Calcium
103mg
10%

Phosphorus
99mg
10%

Selenium
5µg
9%

Vitamin D
1µg
7%

Vitamin B12
0.42µg
7%

Vitamin B5
0.5mg
5%

Folate
18µg
5%

Vitamin E
0.62mg
4%

Potassium
134mg
4%

Zinc
0.49mg
3%

Vitamin B1
0.05mg
3%

Vitamin B6
0.06mg
3%

Manganese
0.06mg
3%

Magnesium
10mg
3%

Iron
0.44mg
2%

Vitamin K
2µg
2%

Copper
0.04mg
2%

Vitamin C
1mg
2%

Fiber
0.34g
1%

covered percent of daily need

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