1. Heavy cream 2. Whole milk 3. Granulated sugar 4. Corn syrup 5. Vanilla extract 6. Salt 7. Xanthan gum 8. Peppermint extract 9. Peppermint candy 10. Unsalted butter 11. Chocolate 12. Cocoa powder
Bring pan with water, corn syrup, heavy cream, butter and salt to boil. Remove from heat.
Add the cocoa powder, chocolate and peppermint extract, whisking until the chocolate is melted is silky.
Combine the sugar, salt and xanthan gum in a small bowl
Heat cream, milk and corn syrup in pot over medium heat and whisk in sugar mixture until dissolved. Place in fridge for at least 6 hours.
Stir in extracts. Pour the mixture into an ice cream machine, churning for 20 minutes or until creamy.
Once creamy, fold in the crushed peppermint.
Alternate spooning layers of ice cream and dollops of fudge into a loaf pan.
Cover with plastic wrap and store in freezer for 4 hours before serving. Ice cream will last up to 6 months.
1. Never add your mix-ins at the beginning of the process. At them right at the end of churning. 2. Always error on the side of caution when it comes to churning your ice cream. It will continue to freeze in the freezer. 3. Homemade ice cream crystalizes easily, however xanthan gum help keeps it creamy.