When life hands you a broken candy cane… or two, don’t be crushed, make candy cane ice cream.
Candy Cane Ice Cream
Makes about 2 gallons of ice cream.
- 3 cups sugar
- 1 teaspoon salt
- 4 1/2 cups heavy whipping cream
- 4 1/2 cups half & half or milk
- 1 tablespoon peppermint extract
- 10-pound bag ice cubes, for chilling
- 3 cups ice cream salt, for chilling
- 4-6 Bob’s Sweet Stripes Peppermint Stir Sticks
Put sugar, salt, whipping cream, milk, and peppermint extract into the ice cream canister and stir well. Place the blade in & lid on the canister tightly so that no ice cream salts get inside.
Finish putting the ice cream maker together completely. Plug in the machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.
Place a few cups of ice all around the bottom of the canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Plug the ice cream maker in again and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes.
Stir crushed candy into ice cream.
You can serve right away, but it is best to freeze in an air-tight container for a couple of hours first so ice cream can firm up.
