Monday, December 26, 2011

recipe: candy cane spider

recipe and image via spicy icecream

After the holidays I inevitably have an insane amount of candy canes laying around. Probably because at every store and restaurant that gives them out I stuff them in my purse to "save for later" ;) ...This is a perfect, delish recipe to use those leftovers for.

No-Churn Candy Cane Ice Cream
  • 1 can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1/2 tsp peppermint extract (or to taste)
  • 2 tbsp white creme de cacao (optional)
  • 2 cups cold heavy cream
  • crushed candy canes (6 regular sized)

Stir together condensed milk, vanilla, peppermint and white creme de cacao in a medium bowl. In a separate bowl or in a stand mixer, beat cream on high until stiff peaks form. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Stir in crushed candy canes and pour into regular size loaf pan. Freeze until firm, for about 6 hours or overnight. (Keeps up to 1 week in freezer!)

Candy Cane Spider

  • crushed candy canes, extra, to line rim
  • glucose syrup or honey
  • 2 scoops candy cane ice cream
  • 15 ml white creme de cacao (optional)
  • lemonade (or sprite) to top up

Rub a small amount of glucose syrup or honey around the rim of a tall glass with your finger. Place crushed candy canes onto a plate and press rim of the glass into the candy. Place 2 scoops of candy cane ice cream into the glass. Pour over creme de cacao and top up with lemonade - serve immediately and enjoy!