It's officially December, so as you're decking your halls, we wanted to share a photo that brings that holiday spirit to life in a not so obvious way. You're looking at what makes Park Hyatt Washington's Blue Duck Tavern in D.C. a standout with yet another culinary hit – homemade peppermint ice cream!
The final product looked so delicious that we told Blue Duck Tavern pastry chef Peter Brett how good we've been all year so he would share the recipe for this delectable dessert. One hint for you – Chef Brett's secret weapon for this crowd pleaser is the award-winning candy canes from Zoe's Chocolates. The good news is that you can order the same candy canes online to make sure that your homemade peppermint ice cream looks and tastes just like Chef Brett's does.
We hope you all enjoy this sweet treat!
Blue Duck Tavern Peppermint Ice Cream
By: Pastry Chef Peter Brett
Scald 1 quart of milk with 8 ounces of sugar. Gradually stir hot mixture into 12 egg yolks. Cook over medium heat, stirring constantly until mixture thickens and reaches 175 degrees on a candy thermometer. Stir in 8 ounces of honey, and 1 teaspoon each of peppermint and vanilla extracts. Chill overnight. Stir in 1 quart of heavy cream and process in ice cream machine. Mix in 6 ounces of Zoe's Chocolates homemade, blue and white, crushed candy canes and freeze overnight.