by A. C. O'Brien

Created on: December 06, 2011   Last Updated: December 07, 2011

One of the best received candies ever is this Christmas Ice Cream Fudge. Given as gifts, it is always highly regarded. It has been suggested that this be made more then once a year but it has not happened yet. Perhaps one day, it may.

You will need;

1 pint of the richest and best available vanilla ice cream

1 pound of high quality dipping chocolate

You may choose dark or milk chocolate (Trader Joe's "Pound Plus" Belgian chocolate bar is perfect or any other good quality dipping chocolate.)

1 teaspoon of peppermint oil,

optional; chips of candy canes to decorate

Tools you will need, a double boiler or a fry pan half filled with water into which a taller pot will fit

A comfortable stirring spoon with a long handle

A flat jelly roll pan or cookie sheet with low sides

Remove the ice cream from the freezer and set it on the counter to soften a bit. Lightly butter the cookie sheet and set it aside. Heat the water in the bottom of the double boiler  or in the fry pan and put the chocolate into the top half of the double boiler to melt. Wait until it is completely melted stirring occasionally.

When the chocolate is fully melted and smooth remove it from the heat without the hot water, add  a teaspoon of peppermint oil and stir well. Add the softened ice cream stirring rapidly to incorporate the two completely. Spread this mixture out on the cookie sheet and allow it to cool in the refrigerator or on a cool protected porch.

Cut into squares of approximately 3/4 inches with a damp or lightly oiled knife. Press the optional candy cane chips into each piece.

The candy squares can be arranged artfully on a plate or put into fancy single paper souffle cups for gift giving or serving.

Enjoy.

Yield approximately one square foot of finished fudge to cut.

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