We Will Return, but Until Then {Recipe: Peppermint Bark Ice Cream}

This recipe is inspired by my daughter's favorite ice cream sundae from Ghirardelli Ice Cream and Chocolate Shop in Monterey, CA. For years we spent the holidays in Monterey and the one request she had was for us to go Ghirardelli's for their Peppermint Bark Ice Cream Sundae. Now the kids are "grown and flown" it has become more difficult to get us all to the California Central Coast. While we still hope to spend more holidays in Monterey, here is a homemade version for the years we don't make it. 

Peppermint Bark Ice Cream

For the ice cream recipes here on this blog I use the Cuisinart Flavor Duo ™Frozen Yogurt-Ice Cream & Sorbet Maker, but they should work well with any one quart electric ice cream maker. 

3/4 cup milk, well chilled

2/3 cup granulated sugar
1-1/2 cups heavy cream, well chilled

1 teaspoon peppermint extract 

1 teaspoon pure vanilla extract, to taste*

1/4 cup crushed peppermint candy, plus a little more for sprinkling on top

1/3 cup dark or milk chocolate chocolate chips or chopped bar, plus a bit more for drizzling on top, melted 

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream, peppermint extract, and vanilla . Turn the machine ON, pour the mixture into the freezer bowl of the ice cream maker, and let mix until thickens, about 20 minutes. Add in crushed peppermint, then drizzle in melted chocolate (I did have to stop drizzling periodically and, using small spatula, push the chocolate down into the ice cream and help break up the chocolate a bit). Continue to mix until the mixture resembles soft serve ice cream (a soft creamy texture). Transfer the ice cream to an airtight container, drizzle with a bit more melted chocolate and top with more crushed peppermint; place in freezer until firm, about 2 hours. 

Makes 1 quart

Happy Holidays!