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Peppermint Stick Ice Cream

Ingredients

  • 3/4 cup whole milk well chilled
  • 2/3 cup granulated sugar
  • 1,5 cups heavy cream well chilled
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon peppermint extract
  • ½ cup crushed hard peppermint candies. See note

Instructions

  1. In a medium bowl, use a mixer or whisk to combine the milk and sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract.

  2. We use a Cuisinart flavor Duo. Turn on and pour the mixture into the freezer bowls and let mixture thicken about 20 to 25 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing. The ice cream will have a soft creamy texture.

  3. If desired, transfer the ice cream to an airtight container and place in the freezer until it has reached your desired firmness.

Recipe Notes

NOTE:  You will need 5 normal sized candy canes to equal 1/2 cup of peppermint candies. We've found buying a larger candy canes is a time saver when unwrapping and equals 10 normal candy canes. Roughly break candy prior to unwrapping and pulse in a food processor to further crush them. 

Save a few of the bits to top your serving.