Peppermint Delight

Chocolate Graham Crust

1 10-oz box chocolate teddy grahams
2 tbsp sugar
1 stick butter, melted

Peppermint Ice Cream Filling

8 oz red-and-white striped peppermint candies or candy canes
6 large egg yolks
1/2 cup sugar
1/4 cup water
1 teaspoon peppermint extract
3 cups chilled whipping cream

Ganache Topping 

1 cups chilled whipping cream
1/2 cup light corn syrup
12 oz bittersweet chocolate chips

Garnish

1/2 cup whipping cream
Mini candy canes or mint sprigs

Steps

1. Prepare the crust
1. Finely grind cookies and sugar in processor.
2. Add melted butter and blend with a fork until crumbs begin to stick together.
3. Press crumbs firmly onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
4. Place in freezer.
2. Prepare the filling

1. Grind half the candies finely and set aside. (If you have some stale candy canes, this is where you want them.)
2. Grind the other half of the candies roughly, leaving some small pieces.
3. Whisk the yolks, sugar and water in a medium metal bowl to blend.
4. Set the bowl over saucepan of rapidly simmering water. Do not allow the bottom of the bowl to touch the water). Whisk constantly until your candy thermometer registers 170°F, about 10 minutes.
5. Remove bowl from over water, and immediately add the finely ground candy.
6. Whisk until the candy is melted.
7. Let the mixture stand until cool, whisking occasionally. (About 5 minutes.)
8. Mix in the remaining candy and the peppermint extract. This batch of candy will not melt.
9. Using an electric mixer, beat the cream to stiff peaks.
10. Fold the cream into the yolk mixture.
3. Spoon the filling into the crust and spread into an even layer to the edges of the pan.

4. Wipe off the sides of the pan.
5. Cover and freeze at least 6 hours.
6. Prepare the topping.
1. Bring cream and corn syrup to a simmer in a heavy saucepan.
2. Remove from heat and add the chocolate chips.
3. Whisk until smooth.
4. Cool until just lukewarm and slightly thickened, whisking occasionally. This takes about 20 minutes.
7. Pour the topping over the frozen filling.
8. Tap the pan on a counter to dislodge air bubbles and even the surface of the ganache.
9. Freeze until firm, at least 2 hours.
10. Keep the cake frozen until serving. It melts!*
11. Garnish

1. Whip cream to stiff peaks.
2. Fit a pastry bag with a star tip and pipe rosettes around the edge of the cake.
3. Decorate with candy canes, mint sprigs and/or remaining cream.

This recipe is the All-American Peppermint Stick Torte with Fudge Topping from Epicurious. I made enough modifications to the original recipe not to want to store all changes in notes on the Epicurious site.

I recommend starting this two days before you expect to serve it. Prepare the crust and the filling on the first day. On the second day, take care of the ganache. Freezing overnight makes life easier.

*You can garnish the cake before you remove the springform pan side. That's what I do if I'll be transporting the cake. It needs to be in a cooler, on ice.