![]() To make the Peppermint Bark layer, using a sharp knife, carefully trim 1/4 inch (6 mm) from one of the long sides of the Peppermint Bark, and trim 1 1/4 inches (3 cm) from one of the short sides. If an indent forms in the ice cream when you gently press on it with your finger, it’s too soft, so continue to freeze until solid. ![]() If the surface is solid, proceed to the next step. Freeze for 1 hour, then check the peppermint ice cream for frozenness. Using an offset spatula, spread the peppermint ice cream in an even layer on top of the raspberry sorbet. Let the mixer run until the mixture reaches the consistency of soft-serve ice cream, 15 to 20 minutes. Set the mixer on medium-low speed (3 to 4) and, with it running, pour in the chilled peppermint mixture. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or up to overnight.Īttach the frozen KitchenAid mixer ice cream bowl and the rotating dasher to the stand mixer. Stir the cream, peppermint extract and salt into the bowl. Transfer the half-and-half mixture to a clean large bowl if you had overcooked the mixture to the point where pieces of cooked egg are visible, pour the mixture through a fine-mesh sieve into another large bowl before continuing. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until small bubbles form around the edge of the pan and the mixture is steamy and thickened slightly, 45 seconds to 1 minute. While whisking constantly, gradually add the warm half-and-half until combined. Combine the egg yolks and sugar in the bowl, then vigorously whisk until blended, slightly thickened and pale yellow in color, about 1 minute. Set a large bowl on a damp paper towel to secure it to the counter. To make the peppermint ice cream, in a saucepan over medium heat, warm the half-and-half until bubbles form around the edge of the pan do not let it come to a boil. ![]() Place in the freezer while you prepare the peppermint ice cream. To make the raspberry sorbet layer, using a small offset spatula, spread the sorbet in an even layer on the bottom of the prepared pan, spreading it into the corners. Line the pan, over the parchment paper, with plastic wrap, making sure to line all four sides and the bottom and reaching into the corners. You’ll use this as a sling to unmold the ice cream cake when serving. Line an 8-by-4-inch (20-by-10-cm) loaf pan with parchment paper, letting it overhang on the two long sides of the pan by at least 2 inches (5 cm). ![]() When set, remove from the tin, peel off the foil then slice and serve drizzled with some extra salted caramel sauce.Place a KitchenAid mixer ice cream bowl in the freezer for at least 24 hours before starting the recipe.Place in the freezer for a minimum of 4 hours. Pour the ice cream over the brownie and smooth out.(So it's nice & flat and pushed up to the edges round the whole tin - this'll stop the ice cream dripping down the sides.) Meanwhile, smooth out the cooled brownie with the back of a spoon.Then tip into a bowl and mix gently until loose enough to pour. Take the ice cream out the freezer and allow to soften for 20 mins.Cool completely before moving on to the next step. Pour the brownie batter into the tin and bake for 18-20 mins.Then sift in the flour & cocoa powder and fold in until incorporated and smooth. Then add the caster sugar and mix until it feels smooth under the spatula. Add the eggs one at a time and mix until blended.Melt the butter and dark chocolate in a large bowl in the microwave in 10 second intervals.Lightly grease then line the base & sides of the tin with foil.
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