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Beauty School Knockout (Peppermint Hot Fudge Sundae)
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It's Christmastime! Just kidding. It's 100 degrees out. Good time to bust these out: peppermint extract, dark chocolate, brown sugar, cocoa powder, milk, egg, cream, sugar, salt, a starlight mint, and a Nabisco's Famous Chocolate Wafer.
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These mints are doomed. Doomed, I say!
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Amanda gets aggressive. The recipe calls for these mints to be chopped, but that wouldn't be nearly as much fun (or therapeutic), would it?
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Might as well bash up those chocolate cookies now too.
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Ice cream fixins, and the recipe for guidance. Ironic that you have to cook stuff to make ice cream, but it's worth it.
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We fell in love with this pinky golden tone the milk took on as the starlight mints dissolved.
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As the minty milk heats, next door it's time to start beating egg yolks, sugar and salt till they're "very thick, pale and glossy," says Sydney.
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Now we temper. A little hot milk gets whisked into the eggs to heat them gently ...
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... then the warmed eggs are whisked back into the hot milk. That's how you temper!
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Don't get cocky! If this gets up to a boil, it will curdle and you'll have to start over. Like we did.
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As the thick and creamy ice cream base sits cooling in its ice water bath, a dose of peppermint extract gets added.
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Nice and thick and no scrambled bits! Into the machine it goes.
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You're done churning when it looks (and tastes) like soft serve. Now you fold in those beaten up chocolate cookie bits, transfer to a new container and freeze through.
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Hot fudge time!
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Butter, cream, white and brown sugars, and corn syrup bubble away while cocoa powder awaits its cue.
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Final touch: some good dark chocolate.
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All whisked together, it's smooth and sinister and ready to pounce on some peppermint ice cream.
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Time to get dressed.
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We don't throw the term 'food porn' around here very often, but come on.
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