I woke up this morning with an extreme sore throat. But not because I’m sick, even though half my family has the flu.
I am happy to report I am in good health.
It’s because last night I made a hug pot of venison-vegetable soup, and I decided to take a bite to test for seasonings while it was rapidly boiling. Just for the record, I did blow on my bite several times to cool it off, but then I shoved it in my mouth way to soon because I never have the patience to let food cool properly. I knew immediately that I had terribly misjudged the temperature, but by then it was in and I was committed. I had to get the food out of my mouth like right then, but instead of spitting it out, which is totally what I should have done, in a very careless move, I swallowed it.
Boy that was stupid.
OH MY GOSH THE PAIN. ALL THE WAY TO MY CHEST.
It all happened so fast. I made bad choices. Lesson learned.
The good news is that I saved the roof of my mouth from severe burns because the soup wasn’t in there long enough to do major damage. The bad news is that the inside of my throat is covered in third degree burns. Or maybe second degree. I don’t know. It hurts really bad.
I need more patience in the new year.
The really, really good news is that I have this coooold ice cream bark in my freezer and that should help me recover. I am so not a fan of candy canes unless they are finely crunched up with some chocolate and ice cream, then yes please. All day long. They are cute and festive, though, and as a kid I would unwrap one and lick it for hours until it made a super sharp point on the end. But nobody has that kind of time when they are an adult. (See story above about my lack of patience.)
My Candy Cane Ice Cream Bark is two layers of crackly milk chocolate stuffed with a thin layer of peppermint ice cream. It’s fun and festive and, yes, very pink, but that was an accident and I will tell you why in the notes below.
–First, I KNOW I have bought pink peppermint ice cream at the store before, but I could find none when I wanted to make this, so I bought mint chocolate chip instead. Then I added some pink food dye because I was out of red. Obviously I added too much, hence the bright pink hue. I also stirred in some crushed candy canes and boom I had candy cane ice cream. But you just buy peppermint ice cream and that will be easier, okay?
–My biggest tip is to keep this really frozen while you are cutting it into pieces. I cut my first few pieces straight from the really frozen state and they cut well. (They cracked, yes, but it is supposed to be crackly and irregular.) Then I took pictures, then I went back to cut the rest but the ice cream had softened and I had problems, so back to the freezer it went. Just keep in mind to work quickly and if things start melting, pop it all in the freezer for a little while.
–You could use almond bark, but I wanted real milk chocolate.
–Obviously you could use any flavor of ice cream you want to.
- 2 (11.4-ounce) packages milk chocolate chips
- ⅓ cup coconut oil
- ½ gallon peppermint ice cream, softened slightly to make it easy to spread
- ½ cup finely crushed candy canes
- Place a large baking sheet upside down, then cover it with a piece of parchment or wax paper, taping it down to secure it. Place the chocolate chips and coconut oil in a large bowl, then microwave on high for 1 minute. Stir until smooth. If chips are not melted after stirring, microwave again for 30 seconds and stir until smooth. Spread half of the chocolate in a thin (but not too thin) layer using an offset spatula, making a large non-perfect rectangle shape, a little bit smaller than the baking sheet. Place in freezer to harden for about ten minutes.
- Remove chocolate from freezer. Stir ice cream to make it spreadable. Working quickly, spread the ice cream over the chocolate in an even layer. Place back in freezer for one hour or until firm.
- Remove from freezer. Spread the remaining chocolate evenly over the ice cream layer. (Microwave for a few seconds and stir if it has hardened.) Sprinkle immediately with crushed candy canes. Freeze overnight. Remove from freezer and, using a sharp knife, cut irregular single serving size pieces. Place the pieces in a freezer safe container and keep frozen until ready to serve.