Peppermint Candy Cane Ice Cream

Instructions

• 1

  Coarsely crush half of the candy canes and put them in a medium heavy-based saucepan. Add the sweetened condensed milk. Stir over medium-low heat, until the candy dissolves.

• 2

  Pour the cream into a small saucepan. Stir over medium heat for 3-4 minutes until warm. Add to the candy mixture and stir over medium heat until mixture is smooth. Stir in the salt. Transfer to a heatproof container. Allow to cool.

• 3

  Cover and refrigerate for 2 hours until cold.

• 4

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 5

  Coarsely crush the remaining candy canes. Add the candy canes once the machine specifies to add in Mix-Ins.

• 6

  Once the ice cream is frozen transfer to a freezer-safe container, just large enough to contain the ice cream. Freeze for 6 hours or overnight for firmer ice cream.

• 7

  Scoop and serve in bowls sprinkled with extra crushed peppermint candy canes.

• 8

  Store ice cream in the freezer for up to 2 weeks. The ice cream will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.