Peppermint Cookie Ice Cream

peppermint cookie ice cream

Happy New Year!  As you can tell from my lack of recent posts, its been a busy few weeks.  So as such, I kind of cheated with this week’s recipe.  I didn’t really create a new recipe to share with you, just a new version of one my favorites.  A few months ago I made Double Oreo Ice Cream as a way to test out how it would taste to steep cookies in an ice cream base.  The ice cream was a huge success and I have received several requests to remake the recipe since October.

In the spirit of the holiday season, I decided to make the recipe with some of my favorite seasonal cookies – Candy Cane Jo-Jos.  I LOVE these cookies.  Every year, around Thanksgiving, Trader Joe’s puts out its holiday version of the classic Jo-Jo (similar to an Oreo).  The Candy Cane Jo-Jos are super minty, with real candy cane pieces mixed with the cream.  Yum! Since there are no Trader Joe’s in Louisiana (BOO!) I had to carry-on two boxes during my last plane ride from Baltimore to New Orleans.  Worth it.

Yes!  This version of the cookie ice cream is, I would dare to say, even better than the first version!  If you love peppermint and you have access to a Trader Joe’s, make this ice cream RIGHT NOW! Enjoy and Happy Holidays.

Peppermint Cookie Ice Cream
An adaptation of Double Oreo Ice Cream
Makes 1 quart

If you cannot find Candy Cane Jo-Jos, substitute regular Jo-Jos or Oreo cookies and add 1/4 to 1/2 teaspoon peppermint extract to the base when cooling. 

2 cups whole milk
1 Tablespoon plus 1 teaspoon cornstarch
1 ½ oz. cream cheese, softened
1/8 teaspoon kosher salt
1 ¼ cups heavy cream
2/3 cup cane sugar
1/8 cup light corn syrup
12 to 14 Candy Cane Jo-Jo Cookies

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk together cream cheese and salt.  Set a fine mesh sieve over the bowl and set aside.

Combine the remaining milk with heavy cream, sugar, and corn syrup in a large saucepan.  Bring milk mixture to a boil.  Cook over moderate heat until the sugar dissolves, 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

Gradually pour the hot milk mixture through the sieve into the cream cheese. Whisk until smooth. Break up 6 Candy Cane Jo-Jos and put in the bowl with the hot milk mixture.  Steep for 30 minutes to dissolve cookies and impart flavor.  Whisk to incorporate cookies.  Set the bowl in the ice water bath and let stand, stirring occasionally, until cool.

Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, whisk ice cream base to break up any remaining cookie pieces.  Pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Break up remaining cookies and sprinkle a layer of cookies into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top.  Continue to alternate layers of cookies and ice cream until the container is full, topping with a sprinkle of cookie pieces.

Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.


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