Candy Cane Ice Cream Recipe
Tags
candy cane, Christmas, ice cream, peppermint
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Over the weekend my husband and I were talking about holiday goodies and things I wanted to make this month. I joked that most of what I make has some sort of mint in it this time of year. A few minutes later my husband hinted that I hadn’t made ice cream in a while. Then, inspiration hit and I sent him out for some heavy cream!
Candy Cane Ice Cream
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract
- 1 cup crushed candy canes (about 10 candy canes)
Crush candy canes in a plastic bag. You want to make sure that you don’t get any sharp pieces or huge chunks, but also don’t pulverize it into a dust.
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract, and peppermint extract until the sugar has dissolved.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Once the ice cream is frozen to your desired consistency spoon in the crushed candy canes. Spoon the ice cream into a container and freeze for 2 hours before serving.
Source: Adapted from my Mint Andes Chip Ice Cream