![]() ![]() Transfer the ice cream to a chilled container, cover and freeze until firm, at least 4 hours or up to 3 days. Pour chocolate onto lined baking sheet and spread out evenly into a rectangular shape. Add peppermint extract and stir till combined. Melt chocolate chips using a double boiler until smooth and creamy. At the end of the freezing stage, add the chopped peppermint bark and continue processing just until it is blended into the ice cream. Line a large baking sheet with parchment paper and clear out space in freezer. Stir every 30 seconds, and repeat these steps until the dark chocolate is fully melted and shiny. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Microwave the bowl in 30-second bursts on high powder 900W. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. For the best peppermint bark, it's a good idea to temper both the dark and white chocolate, which involves heating chocolate to break the fat bonds, then cooling it to restructure them, and heating it back up to make it workable. Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper. Remove from heat, and pour the mixture onto the prepared baking sheet spread evenly. Stir pieces of candy canes and peppermint oil into the melted chocolate. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, about 5 minutes do not allow the custard to boil. With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. Return the mixture to the saucepan and place over medium-low heat. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. In a heatproof bowl, whisk together the egg yolks and sugar until blended. Melt the chocolate in the microwave, then pour over popcorn. When the popcorn is popped, pour onto the prepared baking sheet. Vigorously swirl the pan to coat the kernels with the oil, and continue to shake the pan as they cook. ![]() ![]() Refrigerate for 20-30 minutes until the layer is hard. Place the kernels in an oiled pan over medium-high heat, and cover with a lid. Mine is about 8-inch x 11-inch wide (21 cm x 29 cm). The thicker, the longer the bark takes to set. In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface. Spread the peppermint-flavored dark chocolate mixture onto the prepared baking sheet, thickness is up to your liking. ![]()
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