Serves a Crowd

Beauty School Knockout (Peppermint Hot Fudge Sundae)

May 28, 2011
4 Ratings
  • Serves 6-8
Author Notes

When my sister and I were thinking of soda fountain creations, our ideas revolved around iconic flavors and colors of the 1950s. After brainstorming the myriad of soda fountain treats, we couldn't think of a more fitting indulgence than the classic ice cream sundae. We settled on one of our favorite ice cream flavors, peppermint, which also happens to be a lovely shade of Cadillac pink- sure to win the Pink Ladies' approval.

In keeping with Rizzo's remarks that pink can never be "too pure," we've brought pink in touch with its devilish side by introducing touches of fudgy darkness: chocolate cookies and sticky, molten swathes of chocolate sauce. . .

This one's for Frenchy. ;)
- Sydney

Test Kitchen Notes

Candy-striped peppermints might make you think Christmas (and, sure, the consolation prize that comes with your dinner check) -- but we think the cooling rush of mint and sweetness is a boon for summertime, especially when you layer it into ice cream: we're talking cold squared. With dark hot fudge and all the other indulgent garnishes -- the crushed peppermints, whipped cream, chocolate cookies and curls -- this would win hearts at a kiddie birthday party, or a grown-up one. - A&M —The Editors

What You'll Need
  • Pink Peppermint Ice Cream
  • 2 cups whole milk
  • 1 1/4 cups heavy cream
  • 5 large egg yolks
  • 1/2 cup sugar
  • roughly 1/2 cup of chopped peppermint candies (We like King Leo peppermint sticks)
  • 1 pinch salt
  • 1 teaspoon peppermint extract (the best quality you can find)
  • about 1/3 of a package of chocolate cookies (We like Nabisco's Famous Chocolate Wafers), roughly broken
  • Devilish Hot Fudge Sauce
  • 5 tablespoons heavy cream
  • 1 tablespoon butter
  • 2 tablespoons granulated sugar
  • 2 1/2 tablespoons dark brown sugar
  • 1 pinch sea salt
  • 2 tablespoons corn syrup
  • 1/4 cup Dutch processed cocoa powder
  • 1 1/2 ounces of chopped dark chocolate (chocolate chips work fine too-about 1/4 cup)
  • 1 splash pure vanilla extract
  1. Pink Peppermint Ice Cream
  2. Heat the milk, cream and peppermint candy in a large pot over medium heat, until the peppermints are dissolved, and the mixture is steamy.
  3. Meanwhile, beat the egg yolks, sugar and salt in an electric mixer fitted with the whisk attachment for about five minutes (the yolks should be very thick, pale and glossy).
  4. When the milk mixture is ready, add a small amount of it to the egg mixture, whisking all the while so as to not scramble the eggs. Add the rest of the liquid gradually as the mixer continues to run, creating a homogenous mixture.
  5. Pour the mixture back into the pot, and cook slowly over medium heat--stirring constantly--until the mixture registers 170 degrees on a candy thermometer. Whatever you do, do not let the mixture boil.
  6. As soon as the custard is ready, pour it through a fine mesh sieve into a bowl, in order to remove any coagulated egg bits.
  7. Stir in the peppermint extract, and allow to cool. Chill until very cold, at least four hours.
  8. Churn in an ice cream maker, according to manufacturer's instructions.
  9. During the last minute of churning, gently fold in the broken cookie pieces.
  1. Devilish Hot Fudge Sauce
  2. Heat the butter and cream to a boil in a small saucepan.
  3. Add the sugars and corn syrup, stirring constantly.
  4. Add the cocoa and salt. Stir well.
  5. Add the chocolate chips and mix until melted.
  6. Off the heat, add the vanilla extract.
  7. Sundae time! Also have ready: Freshly whipped cream (cream, a spot of confectioner's sugar and vanilla). Extra chocolate cookies, for garnish. Dark chocolate curls, for garnish. Peppermint sticks, for garnish. For assembly: Alternate scoops of ice cream with fudge sauce, and broken chocolate cookies. Crown with a cloud of whipped cream, drizzle with a few ribbons of fudge, and sprinkle with an abundance of chocolate curls. Complete the look by parking a swirly, twirly peppermint stick in the top. Now try not to inhale . . .

See what other Food52ers are saying.

  • WinnieAb
  • Bevi
  • Denise
  • Sydney
  • cheese1227

14 Reviews

WinnieAb June 11, 2011
Wow this looks SO good!
Bevi June 11, 2011
This is so beautiful. The combination of peppermint and chocolate is so festive and delicious. Congrats on being a finalist.
Denise June 10, 2011
I cannot stop thinking about this combination. It looks superb.
Sydney June 10, 2011
Thank you all so much! My sister and I really appreciate your compliments! We have our fingers crossed!! :D
cheese1227 June 9, 2011
Friendly's Peppermint Stick ice cream is one of my fondest childhood food memories! I"ll have to give this one a whirl!
lorigoldsby June 9, 2011
Congrats on your EP! Beautiful pic, cute story and wonderful recipe.
fiveandspice June 9, 2011
Wow!!! This looks incredible! I practically have to chain myself to the wall to keep myself from eating an ice cream sundae every night because I love them so much, and I always make myself sick by eating too much. But, this looks completely worth getting sick by eating too much over (that's a weird sentence, but I mean that to be a really, really good thing). Congratulations!
mrslarkin June 9, 2011
Yum!!! Congrats!
Guy June 9, 2011
It is so lovingly predictable that you girls would choose something with mint and chocolate! LOL
hardlikearmour June 9, 2011
Congrats! This sounds yummy!
EmilyC June 9, 2011
Many congrats on this delicious-looking creation!
lastnightsdinner June 9, 2011
Oh, this sounds great - congrats!
TiggyBee May 29, 2011
This is really cute!!
Sydney May 29, 2011
Thank you!