Recipe for Ghiradelli Peppermint Bark Ice CreamINGREDIENTS:
1/4 cup of whole milk
1/3 cup of granulated sugar
1 tsp. of pure vanilla extract
1 - 2 drops of pure peppermint extract (peppermint is VERY overpowering, so seriously just do a drop or two unless you want a strong peppermint flavor)
2 ounces - about 5 candies - of Ghirardelli peppermint bark squares (or your favorite brand)
1 - 2 Tbsp. of semisweet mini chocolate chips (optional - don't use if you don't like chunky texture in ice cream)
In a metal bowl, mix together the heavy whipping cream, whole milk, sugar, pure vanilla extract, and peppermint extract until smooth. Cover with a lid and set aside for 10 minutes to allow the flavors to meld together, stirring occasionally. Put the bowl in the refrigerator and chill for 3 - 9 hours (I let it sit overnight and then made the ice cream the next morning).
Right before making the ice cream, place the peppermint bark candies into the bowl of a food processor. Pulse until the candies are chopped to desired consistency.
Make the ice cream. Give the mixture a stir and then pour into the bowl of an automatic ice cream maker. When it resembles the consistency of a thick whipped cream, pour in the peppermint candies and chocolate chips. Continue to mix until ice cream is finished. Put into a freezer-safe container. Freeze for several hours. Serve each bowl with an extra peppermint bark candy.
Recipe Inspired by: Williams Sonoma Ice Cream - Crushed Peppermint Ice Cream
Recipe makes approximately 3 - 4 servings.