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Peppermint Mocha Ice Cream Barefeet in the Kitchen

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Peppermint Mocha Ice Cream! BeautyBeyondBones

ST. LOUIS — For more than a century, Americans have been enjoying Blue Bell ice cream, but sadly it's only been available in 23 states. That changed on Monday. The Texas-based creamery expanded.

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Place cream in a blender, pitcher or mason jar with a lid. Pour in sweetened condensed milk. Add chocolate syrup. Sprinkle in espresso powder and peppermint extract. Blend, shake, or stir to mix well. Store in the refrigerator for up to 2 weeks.

Peppermint Mocha Ice Cream! BeautyBeyondBones

Heat the milk: In a saucepan, heat milk, cocoa, and sugar until bubbles form and the sugar is dissolved. Add espresso and flavor: Mix in espresso, mint extract, and vanilla extract, then remove from the heat. Garnish and serve: Pour the mixture into a mug, top it with whip and chocolate, then sip away.

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to make the ice cream. In a medium bowl, whip the whipping cream on high speed until medium peaks have formed. Add the sweetened condensed milk, cocoa powder, espresso powder and a pinch of salt. Whip again on high speed until just combined. It should look like soft mousse when finished.

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Peppermint Mocha Ice Cream, in a jar. Creamy, chocolate espresso ice cream, comes together with candy cane syrup and crushed candy canes, to create a magical Christmas treat. Pour a little coffee over the top and finish with a dash of whipped cream for a delicious peppermint mocha affogato! Peppermint Mocha Ice Cream in a

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Do not allow the mixture to warm to over 140°F or the eggs will begin to cook. Stir in the vanilla extract, salt and peppermint. Taste and add the liquid sweetener. Place in the refrigerator to cool. When cool, churn the ice cream mixture in an ice cream maker following the manufacturer's directions until it reaches your desired consistency.

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Combine ingredients. Pour the peppermint syrup into the cup of brewed coffee, then add in the dark chocolate syrup. Using a milk frother, blend the components together until smooth and incorporated. Add to glass. Pour your mocha mixture into the glass of ice, then follow with the half cup of milk. Stir.

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Temper the eggs with the hot mixture, pouring a little in at a time while whisking about half the mixture. 4. Pour the egg and hot mixture from the bowl back into the pan and whisk together, then strain back into the bowl. 5. Add and stir in the peppermint extract and liquid stevia if using. 6.

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Prevent your screen from going dark as you follow along. Whisk or mix together the milk, sugar, espresso powder, and cocoa until the sugar has dissolved. Stir in the heavy cream and vanilla. Freeze in an ice cream maker according to the manufacturer's directions. Stir the cookie bits into the soft ice cream and serve immediately.

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Combine the cream, milk, sugar, cocoa powder, and salt in a small saucepan. Warm the mixture over medium heat, whisking frequently, just until the sugar and the cocoa dissolve. Remove from the heat and add the vanilla and peppermint extracts. Stir to combine and cool to room temperature.

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Directions: Place the bowl of an electric kitchen mixer along with the whisk attachment in the freezer for 20 minutes while you gather your ingredients. In the mixer bowl, add heavy whipping cream and mix on medium-high speed until stiff peaks start to form about three minutes. Then add Jackson Morgan Southern Cream in peppermint mocha and.

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Step-by-Step Directions: Start by adding 2 tbsp. chocolate sauce to class. Add 2 tbsp. peppermint syrup to glass. Add 2 espresso shots and stir. Add 1 cup of ice. Add 1/2 cup or more of milk of choice, based on your preference for milk/coffee ratio. Add whip. Add toppings.

Peppermint Mocha Ice Cream! BeautyBeyondBones

Fold in the whipped topping. Spoon the mixture into the prepared loaf pan and sprinkle the remaining crushed candy canes over top. Cover the pan with a layer of plastic wrap followed by a layer of tin foil. Set the pan on a flat surface inside the freezer. Freeze the ice cream for 4-6 hours until set or overnight.

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Combine the cold coffee and a few tablespoons of chocolate syrup. Stir well to combine. Pour into a tall glass over ice, then top with peppermint mocha creamer. If you're feeling especially fancy or festive, add a dollop of homemade whipped cream, some peppermint sprinkles and a peppermint stick for garnish.

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In a saucepan over medium heat, combine the heavy cream, whole milk, and remaining sugar. Stir until the mixture is warm and the sugar is dissolved, about 3-4 minutes. Be careful not to boil the mixture. Add the crushed peppermint candies to the warm cream mixture.