One thing that took some getting used to is celebrating Christmas in summer. It just isn’t the same–and for years I would get homesick in June, when I wanted to see Christmas lights to brighten the oncoming winter. We’ve gotten used to celebrating despite the weather, but our family traditions are, well, a little untraditional.  Our Christmas tree is always a little thin (this just is not the climate for spruces). We serve dinner outside on the terrace. And for dessert, it’s peppermint chip ice cream. Santa is always kind enough to leave lots of candy canes, as we can’t buy them here in Chile. The flat side of a meat tenderizer quickly turns them into chips, and into the ice cream they go. Here’s the full recipe. The base is from Ben and Jerry.

Peppermint chip ice cream

2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon peppermint extract
1/2 cup candy cane chips (from 5 or 6 medium-sized candy canes–the kind that are sold 12 to a box)

Whisk the eggs for one minute. Add the sugar and whisk for two more minutes, until the eggs turn light yellow in color. Add the cream, milk, and extract. Pour into an…