You know what I still have left from Christmas?
Snack food and candy. I put these things away in a drawer, and out of sight, out of mind. I believe there are still a couple of bags of peanuts, a bag of chip nuts, and a container of chocolate covered pretzels. There's probably some gum and other stuff that was in stockings in the drawer too. Out of sight, out of mind.
I also am not known for eating the candy canes that come attached to stuff. I don't buy them to put on the tree, and I don't really eat them. But I do get a few and they collect for a couple of years until I finally decide to try one and discover that humidity has leached in and the candy is soft and unappealing. That didn't happen to this year's batch of canes, though. I found this on Pinterest and pinned it immediately:
There is no fudge crackle in this recipe, but my friends, we may have found a way to wait patiently for the next time that Galen Weston makes a seasonal rite available. I present to you now The Way To His Heart's Candy Cane Ice Cream:
4 c Half and HalfFrom The Way to His Heart
1 c sugar
1/2 tsp salt
1 tsp vanilla extract
3/4 tsp peppermint extract
1 c crushed candy canes
1. Crush Candy Canes in a heavy duty plastic bag. Don't make dust out of them, but no large pieces. I found the ice cream softened them nicely.
2. In a large bowl, stir together half and half, sugar, salt and extracts until sugar dissolves.
3. Pour into your ice cream maker and process according to directions. Add candy canes at the end of processing time. Spoon into a container and freeze for at least 2 hours to complete the ripening process.
Today, I'm Keeping Up with the Johnsons! You should too!