Ingredients

• 1 cup whole milk
• 3/4 cup granulated sugar
• ¾ cup candy canes, finely crushed, divided
• 2 cups heavy cream
• 1/2 tsp salt
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine whole milk, granulated sugar, and ½ cup of crushed candy canes. Whisk for 2 - 3 minutes until the sugar dissolves in the milk and some candy canes melt, turning the milk pink.
2. Then, add heavy cream (a thick cream with over 36% fat, used for making cream and cheese), salt, peppermint extract, and vanilla extract. Mix until combined.
3. Pour the mixture into an ice cream maker and churn until it becomes fluffy and reaches a soft - serve consistency. In the last two minutes of churning, add the remaining ¼ cup of candy canes.
4. Finally, spoon the candy cane ice cream into a shallow container or a loaf pan. Cover the surface with plastic wrap or wax paper. Let it sit at room temperature for about 5 minutes before serving.