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Creamy, refreshing, homemade peppermint ice cream gets infused with wood-fired flavor thanks to smoked hot fudge for the perfect holiday dessert.
3 Cup half-and-half
8 Egg yolks
1/3 Cup granulated sugar
1/2 Teaspoon peppermint extract
1/2 Teaspoon vanilla extract
1/2 Teaspoon Kosher salt
1 Cup crushed peppermint candies, divided
1 Cup heavy cream
8 Ounce semisweet chocolate
1 Tablespoon Kahlúa or dark rum, optional
3 Cup half-and-half
8 Egg yolks
1/3 Cup granulated sugar
1/2 Teaspoon peppermint extract
1/2 Teaspoon vanilla extract
1/2 Teaspoon Kosher salt
1 Cup crushed peppermint candies, divided
: 300 ˚F
1 Cup heavy cream
: 180 ˚F
8 Ounce semisweet chocolate
1 Tablespoon Kahlúa or dark rum, optional