PEPPERMINT STICK ICE CREAM
About 1 quart
This recipe is a quick route to a positively festive peppermint ice cream.
Place in a medium heatproof bowl:
- 1 cup finely crushed hard peppermint candy
Bring just to a simmer in a medium saucepan:
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
Pour the hot milk-cream mixture over the candy, let cool, then cover and refrigerate for 12 hours.
Stir the mixture well, then pour into an ice cream maker and freeze as directed. If desired, when the ice cream is almost completely frozen, stir in:
- (⅓ cup coarsely crushed hard peppermint candy or miniature chocolate chips)