Ingredients
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1 quart whole milk
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1 pound (16 ounces) peppermint candy
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1 pint (2 cups) half-and-half
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1 pint (2 cups) whipping cream, whipped
Instructions
- Combine the milk and candy. Cover and refrigerate for 12 hours. Candy will dissolve.
- Combine the candy mixture with the half-and-half. Make sure ingredients are chilled. Then gently fold the whipped cream into the candy mixture.
- Pour mixture into freezer can of hand-turned or electric ice cream freezer. Freeze according to freezer manufacturer’s directions. Let ice cream ripen for at least 1 hour before serving.
- Makes about 1 gallon.
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