Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. When ready, churn in your ice cream maker according to manufacturer instructions. Place the mixing bowl in the refrigerator and chill for at least four hours, or overnight. The next day, with a carton of Breyer’s in hand, she finally got her white chocolate peppermint treat… with extra crushed peppermint sprinkled on top for good measure. My grown son told me it had to be green, so instead of using peppermint extract, I used 3 ounces of Creme de Menthe. Let sit for a minute, then stir until chocolate melts and is evenly mixed into the custard. You’d have thought I’d put her into a torture chamber. You should have heard Emily when she found out I’d made magic shell, but there was NO ICE CREAM to put it on. Speaking of my daughter… I admit that I made this white chocolate magic shell before I actually had any ice cream in the house. Make sure you have plenty of ice cream on hand… But if your a mint fiend like my daughter, stick around - because I’ll have a Triple Peppermint Ice Cream coming to the blog soon. Peppermint Extract FOR THE ICE CREAM: 3/4 c. POUR into 9 x 5-inch loaf pan or other 2-quart container cover. FOLD in sweetened condensed milk, cookies and peppermint candies until smooth. weight Bittersweet Chocolate Chips 3/4 c. BEAT heavy whipping cream and vanilla extract in large bowl on medium speed with electric mixer in large bowl until stiff peaks form. It goes well with a rich vanilla or deep chocolate ice cream. Ingredients FOR THE DARK CHOCOLATE PEPPERMINT FUDGE SAUCE: 1/4 c. Stir in the crushed peppermint candies and voilà! A holiday magic shell recipe that transforms plain-jane vanilla into a festive, seasonal treat. I’ve made this without the food coloring - it’s a lovely cream color that gives it a more sophisticated look (if you can use the term “sophisticated” to describe magic shell) that benefits from a sprinkle of crushed peppermint sprinkled on top. Red food coloring to give it a festive blush, is optional. Some crushed peppermint candies, peppermint extract and a bit of corn syrup along with the white chocolate and coconut oil bring this ice cream topping together. To melt the white chocolate, use a double boiler or my cheater’s method by microwaving it in 15-20 second bursts (stirring in between) until it’s smooth and creamy. The better quality white chocolate, the better, but I’m not going to get nit-picky here. White chocolate - you can use white chocolate chips or a few bars of white chocolate.
With over 40 flavors to choose from, it may be hard to pick a favorite. Take our Natural Vanilla for example, it's made with 100 sustainably sourced vanilla from Madagascar. I suspect that if your pantry is “holiday-stocked” you’ve probably already got everything you’ll need lurking on the shelves. Our Classic ice cream flavors are made with high quality ingredients like 100 Grade A milk and cream and naturally sourced colors and flavors. This magic shell recipe needs just a handful of ingredients and a few minutes to come together. By subscribing, I consent to receiving emails.
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