David Lebovitz’s Pumpkin Ice Cream.
Deets on the Holiday Treats Thread.
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I made raspberry/yogurt paletas, strained out the seeds BUT next I’ll use a finer strainer cause some seeds went through.
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I just stumbled upon a FB marketplace listing for an ice cream shop available in my town, turnkey. Sigh.
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A few days ago I made the Baked Occasions peppermint stick ice cream via David Lebovitz’s post.
I made it into ice cream sandwiches. I used the chocolate ice cream sandwich recipe on Smitten Kitchen.
Ihttps://smittenkitchen.com/2021/06/chocolate-ice-cream-sandwiches/
Wow, the ice cream sandwiches are fantastic as is the ice cream by itself. I like it so much I’m considering making a second batch.
Crushing the candy canes was initially a challenge. First I tried using a rolling pin with little success, then I tried using a ten inch cast iron pan with little success. Finally I used a twelve inch enameled cast iron pan (In other words, it was heavy.); it worked nicely. I got candy cane bits all over the kitchen including the floor. One of my dogs refused to eat them; my other dog thought they were delicious.
I recommend that you use a shallow nine by twelve pan for the cookies. I used one with three inch sides and it was difficult to spread the batter evenly.
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I always have peppermint ice cream for Christmas but I couldn’t find my favorite in any of the grocery stores. I’ll have to give this recipe a try. I ended up making eggnog ice cream, added a little bourbon.
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This peppermint ice cream has a lovely texture. It has quite a bit of peppermint extract which seems to have enough alcohol to keep it smooth.
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The sandwiches sound amazingly delicous!
Would it help to put the candy-canes in a bag before crushing?
It might help to put the candy canes in a bag. However, I am committed to reducing my consumption of single use plastic.
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Just wrapping them in a tea towel would have a similar effect.
I believe that would result in a towel full of sticky candy cane shards.
I ended up putting the candy canes on a cutting board and smashing them with my heaviest enamel cast iron pan. As that method worked well, I’m not looking for another method.
Have any of you made a honey ice cream you particularly like? Got some nice honey for Xmas and want to use it in ice cream.
I haven’t made it, but I’ve read lots of raves for Alice Medrich’s recipe in Pure Dessert.
Here’s one:
FTR I think part of the sweetness being too much is that 1/8 tsp of salt is too little.
Another write-up:
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Coming up soon… butter pecan (based on an epicurious recipe). I’m always looking for the buttery, nutty pecan ice cream of my yout’ - Baskin & Robbins was a revelation back then, but I’ve not found any commercial brands I like. This has got to be better 
Thank you! I’m making this
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Oh, and it doesn’t use that much honey, but the panforte ice cream in The Perfect Scoop is delicious! He also has a lavender honey ice cream and Roquefort honey ice cream along with a turrón one.
HOLY COW that looks great! is it?
Very much so!
Georgia wildflower honey ice cream in progress. I upped the salt a tiny bit because (1) channeling @Shellybean and (2) the idea of salted honey appealed to me. Tasting the base, I added an additional 2 teaspoons of honey from the 1/3 cup I started with, and then adjusted the salt. It’s delicious. I can’t wait to churn it.
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