Peppermint Crunch Ice Cream

By blum099

Ingredients

• 2 1⁄2 cups soymilk creamer (Wildwood brand preferred)
• 1 ⁄4 cups organic brown rice syrup (Lundberg brand preferred)
• 1 ⁄2 cup evaporated cane sugar
• 3 tablespoons arrowroot powder, dissolved in 3 tablespoons soymilk 1/8 teaspoon sea salt
• Dash vanilla extract
• 1 ⁄4 teaspoon peppermint extract
• 1/3 cup chopped dark chocolate
• 1 ⁄4 cup crushed peppermint candies *Optional

Preparation

Step 1

Directions:
Heat a small saucepot over medium. Add soymilk creamer, cane sugar, and brown rice syrup. Heat until the sugar is dissolved, about 5 minutes. Add arrowroot slurry and stir until thick. Remove from heat. Add sea salt and vanilla and peppermint extract to the milk mixture. Whisk to combine.
Let cool completely, about 2-3 hours to overnight in the refrigerator.
If you have an ice cream maker, transfer mixture to the ice cream maker when cooled and process according to directions. Near the end of the ice cream maker cycle (when slurry has formed), add chopped chocolate and peppermint candies, if using.
If you don’t have an ice cream maker, place mixture in a large dish and freeze for 1-2 hours, or until a slurry forms. Stir mixture vigorously every 1⁄2 hour to ensure that it is freezing evenly. Add chopped chocolate and peppermint pieces (if using) when the consistency is thick.
Serve when desired consistency is reached.
© Spork Foods, 2010