I don’t think my house has ever been dustier. Ever. And the dirty clothes? I’ve let them pile up for a week. Today is the first day that I have not been involved in some kind of Christmas festivity or visiting with family or eating a huge dinner or something. It seems strangely quiet here. And messy. Very, very messy.
This Christmas season was one of the best ever. My sister, brother-in-law, and six year old niece traveled from Missouri, not only to spend Christmas with us, but to be here for a surprise birthday party for my mom who turned 60 years old. My sister and I had been planning it for probably six months, and the whole thing went off without a hitch. I can’t believe it, but it did. My mother had no idea about the party, but also no idea that my sister and her family were coming, so it was a double surprise.
|My mom and I on her 60th birthday.|
Needless to say, there has been a lot of eating going on. Tons. And while the rest of the blogosphere is telling you what you can do with your leftover Christmas ham and mashed potatoes, I am all about using up your leftover candy canes.
Candy canes on their own are very undesirable to me, but finely crushed in some peppermint gelato with tiny bits of milk chocolate chips (stracciatella)? I can totally go for that. And I did. Several times.
So what makes this recipe special is that basically I make a homemade magic shell that hardens instantly upon hitting the cold, churning gelato, and breaks into tiny chips. Stirring the coconut oil and chocolate chips together make the chocolate much easier to drizzle into (or onto) the gelato. I love it when I can make something homemade (easily) and it turns out to be just as good or better than the processed store bought version. (Oooh! This chocolate syrup recipe is like that too!)
Here are my notes:
-If you are concerned with portion control, how about spooning some of the gelato into some cute little jelly jars? You could layer with some more magic shell and store them in the freezer.
-I have the 2 quart Cuisinart ice cream machine. This recipe slightly overflowed when it was done, so you may need to prepare yourself for that if you have the same size. It worked, it was just very full. See pic above.
-The homemade magic shell is nothing I invented. This recipe is all over the Internet in various forms, but these particular measurements work well for me. I have also made this with dark chocolate chips.
-The magic shell really needs to stay at room temperature. If it hardens, just zap it on the microwave for a few seconds and stir until smooth.
-You could substitute organic virgin coconut oil if you can find it to make it healthier (or so I’ve read). I used LouAna coconut oil that I found by the regular cooking oils.
-I like to transfer mine to a squeeze bottle to make it easier to stream in.