Peppermint Cocoa with Homemade Peppermint Patties

From: Salt and Straw

serves

cooking time

—

Prehead Oven
Ingredients
  1. 1/4 cup granulated sugar
  2. 1/4 cup unsweetened cocoa powder(preferably Guittard's Cocoa Rouge)
  3. 1 drop peppermint oil (Seely Farms' peppermint oil is our favorite!)
  4. 3 cups Ice cream Base, very Cold
  5. 1/2 cup chopped homemade peppermint patties
What to do?
Bring the sugar and 1/4 cup water to a boil in a small saucepan and immediately take it off the heat, whisk in the cocoa powder, and keep at it until you have a smooth, sticky paste. Let it cool until it's just slightly warmer than room temperature. Add the peppermint oil and stir really well. Chill until cold; it will keep in an airtight container in the fridge for up to 3 days.

Put the cold peppermint-cocoa mixture and the ice cream base into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve.

Quickly transfer the ice cream into freezer-friendly containers. Spoon in a layer of ice cream, sprinkle on some of the peppermint patty pieces, and use a spoon to press them in gently. Repeat. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of the freezer until firm. At least 6 hours. It will keep for up to 3 months.