Recipes

Candy Cane Crunch Ice Cream with Shortbread Stars

Candy Cane Crunch Ice Cream with Shortbread Stars

*This post marks Day 24 of Miss Ginsu’s 2008 Advent Calendar.

Merry Christmas Eve!

If the weather outside is frightful, the first thing you’re thinking of might not be ice cream. But die-hards (like me) think about ice cream year-round — the holidays are no exception.

I haven’t done an ice cream recipe in a few months, but I wanted to make this one a little more snazzy and festive for Christmas Eve — thus, the addition of those stripey little canes. And yes, I’ll admit it: I have a small candy cane obsession.

Candy Cane Ice Cream

Candy Cane Crunch Ice Cream (Makes 1+ quart)
Base
2 free-range eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
Add-ins
1/2 cup candy canes (crush in a plastic bag with a jar or mallet)

  1. Whisk the eggs for 1 to 2 minutes.
  2. Whisk in the sugar.
  3. When blended, pour in the cream and milk. Blend well.
  4. Pour the mix into your ice cream machine and prepare as directed.
  5. When the ice cream is very thick and nearly ready, five to ten minutes before completion, blend in the crushed candy canes.
  6. Continue freezing to desired texture.

If you’ve been reading closely, you’ll recognize this dough as the vanilla version of the Peppermint Snowflakes from Day 19. Since the dough can be made ahead and refrigerated (or even frozen and thawed), these cookie cut-outs are pretty convenient to make on the fly.

Sugar Cookie Stars (Makes about 2 dozen — just enough for you and Santa)
1/2 cup sugar
1/2 cup (1 stick) unsalted butter
1 egg
1/2 tsp vanilla extract
1/2 tsp salt
1 1/4 cups all-purpose flour
1 egg white + 1 Tbsp water, beaten together
White or colored sugar for decorating
1 star-shaped cookie cutter

  1. Heat oven to 350° F.
  2. In a mixing bowl, cream the sugar and butter together. Add the egg and the vanilla extract.
  3. In a separate bowl, sift together the salt and the flour.
  4. Blend the flour into the butter mixture.
  5. Flatten the dough into a disc or a square, wrap in plastic wrap and chill for at least 1 hour.
  6. Divide the dough, leave one portion in the refrigerator, and roll out the other portion between 1/4” and 1/8” thick on a floured surface.
  7. Cut out stars with the cookie cutter and place them about 1” apart on ungreased baking sheets. Brush the cookies with the egg white/water mixture and sprinkle with sugar.
  8. Bake the cookies for 8 to 10 minutes. Cool for 3 minutes on the baking sheet before transferring to a wire rack to cool fully.

Now, you could cheat on all this if you find yourself pressed for time… just use a pre-made cookie dough for the stars, then mix crushed candy canes into a softened pint of regular old vanilla ice cream and refreeze it.

Serve a festive scoop of Candy Cane Crunch ice cream with a Sugar Cookie Star stuck in the side as a jaunty garnish. Then leave a few more stars on a plate alongside a glass of milk for Old Saint Nick.

Happy Holidays!
Miss Ginsu

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