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Candy Cane Chocolate Ice Cream

 
One serving costs about $0.87

$0.87 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 dessert
spoonacular Score:27%

Spoonacular Score: 27%

 

Candy Cane Chocolate Ice Cream is a gluten free recipe with 10 servings. This dessert has 265 calories, 4g of protein, and 17g of fat per serving. For 87 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. Head to the store and pick up chocolate chips, egg yolks, pink food colouring, and a few other things to make it today. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is rather bad. Similar recipes include Candy Cane Chocolate Ice Cream, Spiced Dark Chocolate and Candy Cane Ice Cream, and Candy Cane Ice Cream in a Bag.

Port are great choices 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. The Sandeman Vintage Port with a 5 out of 5 star rating seems like a good match. It costs about 135 dollars per bottle.

Sandeman Vintage Port



» Get this wine on Amazon.com

Ingredients

Servings:
3.53 oz
3.53 oz white chocolate chips
white chocolate chips
1.69 cups
1.69 cups full cream milk
full cream milk
1.27 cups
1.27 cups thickened cream
thickened cream
1 tsp
1 tsp split vanilla essence
split vanilla essence
1.41 oz
1.41 oz fresh mint leaves
fresh mint leaves
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 caster sugar
caster sugar
some
some red pink food colouring
red pink food colouring
7.06 oz
7.06 oz candy canes
candy canes
3.53 oz white chocolate chips
3.53 oz
white chocolate chips
1.69 cups full cream milk
1.69 cups
full cream milk
1.27 cups thickened cream
1.27 cups
thickened cream
1 tsp split vanilla essence
1 tsp
split vanilla essence
1.41 oz fresh mint leaves
1.41 oz
fresh mint leaves
1.41 oz fresh mint leaves
1.41 oz
fresh mint leaves
4 large egg yolks
4 large
egg yolks
5.29 oz caster sugar
5.29 oz
caster sugar
some red pink food colouring
some
red pink 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: $0.96
Ingredient
100 grams white chocolate chips
400 milliliters full cream milk
300 milliliters thickened cream
1 teaspoon split vanilla essence
40 grams fresh mint leaves
40 grams fresh mint leaves
4 larges egg yolks
150 grams caster sugar
some red pink food colouring
200 grams candy canes
Price
$1.04
$0.56
$1.64
$0.05
$0.94
$0.94
$0.91
$0.21
$1.57
$1.79
$9.62

Nutritional Information

Quickview
267 Calories
4g Protein
17g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
267k
13%

Fat
17g
27%

  Saturated Fat
10g
64%

Carbohydrates
25g
8%

  Sugar
23g
26%

Cholesterol
114mg
38%

Sodium
38mg
2%

Get Enough Of These
Protein
4g
8%

Vitamin A
951IU
19%

Calcium
118mg
12%

Vitamin B2
0.2mg
12%

Phosphorus
109mg
11%

Vitamin D
1µg
9%

Selenium
6µg
9%

Vitamin B12
0.46µg
8%

Folate
20µg
5%

Vitamin B5
0.52mg
5%

Manganese
0.1mg
5%

Potassium
173mg
5%

Vitamin E
0.57mg
4%

Vitamin B6
0.08mg
4%

Magnesium
15mg
4%

Zinc
0.56mg
4%

Iron
0.65mg
4%

Vitamin B1
0.05mg
4%

Vitamin C
2mg
3%

Fiber
0.66g
3%

Copper
0.04mg
2%

Vitamin K
2µg
2%

Vitamin B3
0.28mg
1%

covered percent of daily need

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