Fresh Start

Directions

• For the Peppermint Patties
• Line a large dinner plate or cookie sheet with parchment paper. Sprinkle with a tablespoon or so of powdered sugar.
• Mix together all of the wet ingredients (Karo syrup, water, and peppermint). Gradually add the powdered sugar. When it gets too difficult to stir with a spoon, dig in with your hands until it forms a cohesive mass.
• Pat into a circle about 1/4-1/2 inches thick and allow to harden for at least 8 hours, up to overnight.
• Once it is hardened, melt the chocolate (careful not to burn). Cut the circle into 6-8 triangular wedges and dip each one on both sides in the chocolate. Place the dipped wedges on wax/parchment paper. Move to the fridge or freezer until chocolate is firm.
• Before adding the patties to your ice cream, cut them into small pieces, no larger than a pea. Keep them frozen until you’re ready to add them in.
• Dark Chocolate Base
• To make the paste, add the water to a saucepan and bring to a boil. Once it is boiling, remove from the heat and whisk in the sugar and cocoa powder. Add the chopped chocolate bar while the water is still hot. Allow it to sit for just a minute, and then stir it, until all of the chocolate is melted. Set aside.
• In a separate bowl, whisk the egg yolks until they are light and fluffy, about 2 minutes. Slowly whisk in the sugar until the color turns lighter and the consistency is smooth, about 2 minutes more. Add the powdered milk and whisk again until well blended.
• Add the egg/sugar mixture to a sauce pan along with the milk and cream. Heat on medium low heat until it reaches 162, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs. 
• Turn the heat on low once it reached temperature and stir constantly, letting the mixture reduce, for about 10 minutes. Add the chocolate paste.
• Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
• Make in your ice cream maker based on the maker’s instructions. 
• During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in your prepared peppermint pattie pieces. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
• White Chocolate Peppermint Swirl
• Add the cream, butter, sugar, and brown sugar to a small sauce pan.
• Heat stirring constantly over medium heat, until the mixture comes to a boil. Boil for 2 minutes.
• In a separate bowl, add the white chocolate chips. Pour the hot, boiling mixture over the chips and allow it to sit for 3 minutes, letting the hot mixture melt the chips.
• After it has sat for a bit, stir the mixture until it reaches a uniform color and consistency. Add the peppermint extract, adding 1/4 tsp at a time, tasting it after each addition until you reach your desired minty-ness. Allow to cool before you add it to your ice cream, and right before stir it to make it smooth.
• Assembling the Ice Cream
• Add a thin layer of the prepared ice cream to your ice cream container, followed by a thin layer of the white chocolate peppermint swirl.
• Repeat the layers until all of your ice cream has been moved to the ice cream container.
• Move to the freezer until hardened (at least 4 hours).