White Chocolate Peppermint Popcorn
1 cup Peppermint chips
4 quarts popped popcorn (about ½ cup kernals)
Pinch of salt
Directions:
Place popped corn into a large bowl. Pour melted white chocolate and peppermint mixture over the popcorn. Gently stir to coat popcorn while sprinkling remaining peppermint chips over the popcorn.
Lay out an even layer on parchment covered cookie sheet and let cool.
Peppermint Ice Cream
1 ½ cups whole milk
8 large egg yolks
¾ cup sugar
¼ tsp salt
2 tsp peppermint extract
½ cup Peppermint Chips
Directions:
Pour the cream into a metal bowl set in a larger bowl of ice and set a medium mesh sieve on top.
In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 mins.
Pour the custard through the sieve and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the fridge.
Once the mixture is completely chilled, add peppermint extract, a ¼ tsp at a time, tasting after each ¼ tsp, until you reach the desired level of mintiness.
Freeze in your ice cream maker according to directions.
Peppermint Meringues
Ingredients:
2 egg whites
½ cup white sugar
1/8 tsp salt
1/8 tsp cream of tartar
1 ½ tbsp Peppermint Chips
Directions:
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
