Anyway, this ice cream is rich and creamy and decadent. I made it with coconut milk because one of my children has a dairy intolerance, but I'll post both dairy and dairy free versions so you can pick your poison. I also think I will cut some of the sugar next time. Coconut milk has a natural sweetness and I bet it would be plenty sweet with half the sugar.
This recipe is a variation of the ice cream recipes at The Family Homestead .
Makes 4 Qts.
3 cups sugar
1 T vanilla2 c. heavy whipping cream1 T arrowroot powderwhole milkA dozen or so regular size candy canes3 extra large Hershey bars or 2 cups chocolate chips
In a large bowl whisk together eggs, sugar, cream, vanilla and arrowroot powder. Place in 4 qt ice cream maker. Pour in whole milk until the liquid reaches the fill line. Follow manufacturer's instructions. While ice cream is making crush up candy canes and break up chocolate bars into small chunks. When the ice cream maker is done, stir in candy and freeze.
Non-dairy Version:6 eggs3 cups sugar1 T vanilla2 cups coconut milk (full fat not lite)1 T arrowroot powdercoconut milk A dozen or so regular size candy canes2 cups
Follow directions as above, but use coconut milk to reach fill line. Griffin cannot have chocolate either so I scooped some ice cream out of the batch before I added in the chocolate and put it in a separate container.
Note: Freezing does not kill salmonella, which while small, is a possibility with raw eggs. You can purchase special pasteurized eggs or omit them all together.
Linked to: Hearth & Soul Hop Real Food Wednesday
Newlyweds' Holiday Treat Week