White Chocolate Candy Cane Ice Cream (In A Bag!)

You can make this ice cream at home without an ice cream maker or any special equipment. All you need is a 1 gallon zip top bag, a 1 gallon ziplock bag, 8 cups of ice and 1/2 cup of rock salt!
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

2 cups heavy cream

1 cup whole milk

1/2 cup white sugar

4 large egg yolks

4 oz white chocolate

2 cups crushed candy canes



In a small heavy bottomed sauce pan, heat cream, milk and 1/4 cup of sugar until scalded.


In a medium bowl, whisk together 1/4 cup sugar and egg yolks until ribbons form.


Temper egg mixture by adding just a splash of the hot cream at a time, so as not to scramble the eggs. Once half of the cream mixture is incorporated, whisk the tempered yolk mixture back into the pan and cook over low heat for 1 to 2 minutes or until it coats the back of the spoon.


Whisk in chopped white chocolate to melt, strain through a fine mesh sieve and cool mixture completely in the refrigerator (at least 6 hours.)


In a heavy duty 2 gallon ziplock bag, place 8 cups of ice and 1/2 cup of rock salt, shake to combine. Pour chilled custard mixture into 1 gallon ziplock bag, remove all excess air and seal tight. Place custard bag in ice/salt bag and cover the whole thing with a towel.


Massage bags through towel for 8-10 minutes or until ice cream is thick and firm. Remove inner bag, add crushed peppermints and massage to mix. Enjoy straight out of the bag or transfer to a plastic Tupperware and freeze for another time.

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