This weekend my best friend Maria and her husband Rob came to Pittsburgh to visit us!  It was super fun!  It was pretty cold outside but we were still able to find fun things to do and of course eating was a huge part of the weekend.  We went to BRGR for dinner and I loved it!  The black bean burger with a lettuce “bun” that I got was super delicious and of course my spiked salted caramel milkshake was divine!  I love it when friends visit us in Pittsburgh and I’m always sad to see them go.  But I’m looking forward to eating out at a few other restaurants this week in celebration of John and I turning the big 2-5.

I haven’t been cooking all that much recently (at least nothing blog worthy), but I have been making scrumptious desserts quite a bit for different dinners that we’ve been going to.  This dessert may seem out of place for the end of February…but here’s  the scenario:  I had a carton of whipping cream that was going to expire in a few days, and a box of leftover candy canes from Christmas.  So what else would I make besides Peppermint Ice Cream?

Peppermint Ice Cream

2 c whipping cream
2 c whole milk
3/4 c sugar
1/2 tsp salt
1 tsp vanilla extract
2 drops peppermint oil (or 1 tsp peppermint extract)
3/4 c crushed candy canes (or round peppermint candies)

Combine whipping cream, milk, sugar, salt, vanilla extract and peppermint oil.  Stir until sugar is dissolved.

Refrigerate for 1 or 2 hours until thoroughly chilled.

Crush candy canes or peppermint candies.

Make in ice cream maker according to manufacturers instructions.  Add crushed candy canes when the ice cream is almost to desired consistency, in about the last 5 minutes.

This ice cream is mighty fine on it’s own, but I took it a step further and used it in a delicious Chocolate Fudge Peppermint Ice Cream Cake (tasted like a big ice creamy thin mint, which I know a lot of people have been enjoying recently).

Stay tuned for that recipe in my next blog post!