Peppermint Candy Cane Ice Cream

Peppermint Candy Cane Ice Cream

8 hrs 20 mins total time

20 mins active time

Medium

Makes 1 quart

Ingredients


Measurements:

  • 20 (9 oz) peppermint candy canes

    plus extra to serve

  • ⅔ cup (5½ fl oz) sweetened condensed milk
  • 2½ cups (20 fl oz) heavy cream
  • ¼ tsp flaky sea salt

    crushed

Instructions

  • 1Coarsely 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.
  • 2Pour 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.
  • 3Cover and refrigerate for 2 hours until cold.
  • 4Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
  • 5Coarsely crush the remaining candy canes. Add the candy canes once the machine specifies to add in Mix-Ins.
  • 6Once 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.
  • 7Scoop and serve in bowls sprinkled with extra crushed peppermint candy canes.
  • 8Store 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.