5. NESTLE the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.
6. TRANSFER the custard to an ice cream maker and freeze according to the manufacturer’s instructions. At the end of the freezing stage, add the peppermint candies and continue processing just until they are blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.
MAKING AN ICE CREAM TRIFLE
Pair the candy cane ice cream with chocolate cake and whipped cream. The trifle can be made up to 1 week in advance.
1 chocolate loaf cake, brownie loaf or substitute
Option: 1 package Oreo cookies (we used Mint Joe-Joes from Trader Joe’s)
1 quart vanilla ice cream
1 quart candy cane ice cream
1 cup chocolate sauce/fudge sauce
Optional garnish: chocolate shavings, crushed peppermints
1/2 pint (1 cup) heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
For 2 Cups Whipped Cream
1. CHILL the bowl, beaters and cream for the whipped cream.
2. PLACE a layer of cake cubes in the bottom of a straight-side glass bowl. Trim the cake as necessary to create an even layer.
3. SPREAD 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes or crushed Oreo cookies. Top with candy cane ice cream.
4. COVER with plastic wrap and place in the freezer. Freeze for at least 1 hour, until the ice cream is re-frozen.
5. MAKE the whipped cream: Beat the cream, sugar, vanilla and salt to soft peaks with an electric mixer.
6. TO SERVE: Remove the trifle from the freezer 10 minutes in advance of serving. Drizzle with fudge sauce. Top with whipped cream before bringing to the table and add optional garnish.