Peppermint Candy – December 2013
The Christmas season is a special time of joy, spending time with family and friends, and reflecting on our traditions and values. Hanging peppermint candy canes on our Christmas tree, and eating a few throughout the season, is part of that nostalgic tradition. Umpqua Dairy is proud to announce our December Flavor of the Month: Peppermint Candy, a delicious ice cream flavored with real pieces of peppermint candy. Refreshing and cool hard peppermint candy goes hand in hand with those chilly winter days. You will love this premium ice cream chock full of the flavor of Christmas.
For a little history of peppermint, Smith Kendon developed Altoids in 1780 to relieve intestinal discomfort, and Life Savers introduced its Pep-O-Mint flavor in 1912. In 1927, Eduard Haas, of Vienna, Austria, invented peppermint Pez candy along with the original dispenser.
Flavor of the Month Recipes
Cupcakes with Peppermint Candy Ice Cream Frosting
- 12 medium yellow cupcakes
- 1.75 quart Umpqua Peppermint Candy Ice Cream
- Sprinkles or candy (optional)
- Arrange the cupcakes on a baking sheet, and place in freezer for 15 minutes.
- Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it’s soft but still holds its shape, about 2 minutes.
- Spoon the ice cream over the cold cupcakes, creating swoops and peaks.
- Decorate with the sprinkles or candy, if using, and serve immediately, or return to freezer and chill until the ice cream is firm, about 30 minutes.
Snowy Peak Pops
- 1.75 quart Umpqua Peppermint Candy Ice Cream, slightly softened
- 9 ounces semi- or bittersweet chocolate, chopped into small pieces
- 1/2 cup white nonpareils
- Fill eight 2-ounce pop molds with the ice cream. Insert a wooden pop stick into each. Transfer to freezer, and freeze until hard; overnight is best.
- Place a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Add the chocolate, and stir with a rubber spatula until almost melted.
- Remove bowl from heat, and continue to stir until the chocolate is completely melted. Continue to stir occasionally until the melted chocolate is cool to the touch but still fluid, about 8 minutes.
- Pour nonpareils into a wide bowl. Unmold the pops one at a time, and dip in the room-temperature chocolate once or twice to coat. Let excess chocolate drip off over bowl, then quickly dip the pop in the nonpareils. Press lightly to adhere.
- Set pops upright by inserting their sticks into Styrofoam block. Return to freezer to set, at least 2 hours or overnight.