Ingredients

The following ingredients have 4 Servings
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • pinch salt
  • 1/2 cup all purpose flour
  • 2 eggs
  • 2 14- oz containers of HÄAGEN-DAZS® Vanilla Ice Cream
  • 1 cup hot fudge sauce
  • 1/2 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candies

Instruction

  • Preheat oven to 425°F. Line a sheet tray with parchment paper or silicone liners. Set aside.
  • In a small saucepan, combine milk, butter, and salt, and bring to a boil. Reduce the heat slightly and add the flour. Stir vigorously with a wooden spoon, continue to cook, stirring constantly for about 2 minutes. The mixture should pull away from the sides of the pan and appear glossy and thick.
  • Transfer the mixture to a mixing bowl and set aside for 5 minutes to cool slightly.
  • Using a hand mixer or stand mixer, beat in the eggs one at a time. Make sure the first egg is fully incorporated and the mixture is smooth before adding the second egg.
  • Transfer to a pastry bag fitted with a large straight tip. Pipe 1 1/2 inch mounds onto prepared sheet trays, leaving at least 2 inches in between (they will grow). Bake until puffed up and golden brown, 12-15 minutes. I rotate the pans halfway through cooking time. Transfer pan to a rack to cool completely.