Ingredients:
3 1/2 cups whole milk
1 1/2 cups evaporated milk
1 cup half and half
4 cups heavy whipping cream
2 1/2 cups sugar
1/2 tsp salt
1 tsp Peppermint extract
1 lb candy canes
Scald milk until bubbles form on edge of pan. Remove from heat. Add sugar and salt and mix until dissolved. Stir in evaporated milk, half and half, heavy whipping cream and peppermint extract. Cover and refrigerate for 30-45 minutes. Freeze as directed by your ice cream maker. Meanwhile ice cream is freezing place candy canes in a freezer bag and crush into desired pieces with a mallet or rolling pin. Set aside for later. When ice cream is done churning, usually 45 minutes in my machine, evenly distribute into two plastic half gallon containers. It will have the consistency of soft serve ice cream. Cover and place in freezer. After an hour has lapsed, fold in the peppermint pieces, cover and refreeze. Your Peppermint Ice Cream will be ready about 3 hours later. Hope you enjoy this decadent and delicious holiday treat.
Retro Pajama Mama 