Peppermint Candy Cane Ice Cream
Ingredients
1 cup
whole milk
¾ cup
sugar
2 cups
heavy cream, cold
1 tsp.
pure peppermint extract
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
- red food coloring, as needed
¾ cup
crushed peppermint candy canes
Directions
- In a small saucepan, combine milk and sugar over medium heat, stirring constantly just until sugar is completely dissolved.
- Remove from heat; cool completely.
- Stir in cream, extracts and enough food coloring to turn the mixture a faint pink; refrigerate for 2 hrs.
- Pour into an ice cream maker; freeze according to manufacturer's directions, adding candy during the last 5 min. of mixing.
- Scoop into an airtight storage container; freeze until firm.
