If you’re searching for the ultimate homemade peppermint ice cream, look no further! This cherished recipe, made famous by my husband’s grandma, lovingly known as Nana, is a family legend. It’s a staple during the festive holidays, often served alongside classic Christmas cookies, and makes a surprisingly refreshing appearance with Nana’s Famous Fudge Brownies every Fourth of July. Prepare for an incredibly thick, smooth, and utterly delightful treat that will become your new favorite tradition.
Nana’s Famous Homemade Peppermint Ice Cream: A Must-Have Holiday Recipe
Welcome back from what felt like an endless, joyful Thanksgiving break! It’s always a little disorienting to transition back to routine after days filled with delicious food and family gatherings. That post-Thanksgiving haze, much like the stretch between Christmas and New Year’s, often involves losing track of the days and subsisting purely on holiday delights like Christmas cookies and rich fudge. Holidays truly are the best, aren’t they?
Our break felt particularly extended this year, thanks to a few unexpected “smoke days” here in California, a unique alternative to traditional “snow days.” But a week ago, a wonderful rain swept through, bringing with it the fantastic news that the fires are now 100% contained. What a relief!
How was your Thanksgiving celebration? It’s always fascinating to check my website analytics during holidays, seeing which recipes you all gravitate towards for your festive feasts. This year, my “Literally the Best Mac and Cheese I’ve Ever Had” took the crown as the top hit of the day! It warms my heart to know so many of you are enjoying these family favorites.
We did have a slight turkey mishap this year. For our gathering of 30 guests, we specifically sought out a 25-pound FRESH turkey, the largest we could find. Eric, my husband, carefully placed it in the very back of our second refrigerator and turned the temperature down to ensure it stayed perfectly fresh. The irony? We woke up the day before Thanksgiving to a completely frozen turkey, registering a chilly 27 degrees at its center! Our “fresh” turkey had inadvertently become a deep-frozen bird.
Thankfully, with a little ingenuity (and perhaps some methods the food safety police might frown upon), we managed to get it thawed and even brined just in time for Thanksgiving dinner. Crisis averted!
