¼ tsp. peppermint extract
8 oz. white chocolate, chopped
2 tsp. vegetable shortening
½ cup crushed peppermint candies
In a small bowl, stir together ice cream and extract until blended. Freeze until firm, about 2 hours. Meanwhile, line a baking sheet with parchment paper and freeze alongside. Using a large melon baller, quickly scoop all the ice cream into balls and place them on one side of the baking sheet. Freeze until firm, about 1 hour. Insert a decorative skewer in the center of each ice cream ball and return to freezer to set, about 30 minutes. Meanwhile, put chocolate and shortening in a small metal bowl. Set bowl in a slightly larger bowl of hot water and let sit until melted, stirring occasionally. Transfer chocolate mixture into a 1-cup glass measuring cup. Put crushed candies on small plate. Working with one ice cream ball at a time, dip into melted chocolate to coat letting excess chocolate drip off (coat some of the skewer too - it keeps the ice cream from sliding off as it melts). Roll ball in candy and place on clean side of baking sheet. Repeat with remaining balls, returning to freezer if they start to soften. Freeze at least 2 hours before serving.