With sweetened condensed milk, we are killing two birds with one stone! Sweetened condensed milk has a more concentrated milky flavor, and is equipped with just the right amount of sugar for your Peppermint Ice Cream. The base of most ice cream recipes will call for milk, sugar, and salt. They are very different products! Sweetened condensed milk is thick and syrupy in consistency, and has a very sweet, vanilla flavor to it. It is essential for this Peppermint Ice Cream recipe that you do not confuse sweetened condensed milk with evaporated milk. The whipped cream should stay perfectly still, pointing upward toward the ceiling.Īfter your heavy whipping cream has reached stiff peaks, set it aside and move on to the sweetened condensed milk. You will know you have stiff peaks when you turn the beaters upside down and the cream does not droop or fall at all. Add chilled heavy cream (also known as heavy whipping cream) to the bowl of a stand mixer fitted with a whisk attachment or to a large mixing bowl with a handheld mixer on standby.īegin beating the cream at medium-high speed and continue mixing until stiff peaks have formed. To kick off your Peppermint Ice Cream, you will start with the heavy whipping cream. If you're here for the easy, yet delicious recipes, check out our Chocolate Peppermint Cookies and Andes Mint Cookies next! In fact, there's no stovetop work at all. Kids especially love this fun and festive holiday treat, but I promise you won't receive a single complaint from the grownup table either.Īs delightful on the eyes as it is on your tastebuds, this sweet treat requires no food processors, no mesh sieves, no saucepans, no tempering egg yolks, and no stirring constantly. This homemade Peppermint Ice Cream comes together quickly and easily thanks to our no-churn method and the results are creamy and amazing. Peppermint Candies – The finishing touch to any worthy peppermint ice cream are the chunks of crushed peppermint swirls or candy canes mixed in the base.No ice cream machine? No problem.Extracts are alcohol based and oils are oil-based (of course). Peppermint – It’s up to you whether you want to use mint or peppermint flavoring. Salt will also lower the freezing point of water resulting in a softer ice cream you can scoop. Salt – Adding salt to a sweet recipe will enhance the sweet flavor.You don’t have to worry about getting to rummy or punchy with this ice cream recipe since we only add 2 tablespoons of hard alcohol for the entire batch of ice cream. Instead of rock hard ice cream straight out of the freezer, you get softer ice cream that you can easily slide an ice cream scoop with. Vodka or rum – Using a clear, neutral-flavored distilled spirit, like vodka or white rum, raises the freezing point of liquids.The powdered or confectioner’s sugar dissolves into the cream better compared to granulated sweeteners. To minimize the sugar and carbs in this recipe, we use a powdered sugar-free sweetener. Sweetener – Ice cream is sweet – at least most prefer it that way.If you prefer to make a non-dairy ice cream, use canned coconut milk instead. For the ultimate silky ice cream, we use heavy cream. Heavy cream – This keto ice cream is meant to be indulgent.For no-churn ice cream, beat mixture with an electric mixer or add mixture to a mason jar and shake to thicken. Pour in your mix to an ice cream maker and churn until thick, creamy and frozen. It also helps to give the ice cream a creamier texture. You get a more pronounced, developed flavor. This helps for the mint flavors to meld together with the cream. Refrigerate the ice cream mixture for 2 hours.Whisk together your five ingredients – heavy cream (or coconut milk if making dairy-free ice cream), powdered sweetener, vodka, salt and peppermint oil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |