Hello friends! This is another post brought to you by leftover candy canes. I seriously buy them in bulk at Christmas. That's how much I love them. You can of course find regular peppermints year round and those would substitute just fine in this recipe. Wouldn't this be a perfect treat for your special Valentine too?
The thing I love about this ice cream recipe is that there are no raw or undercooked eggs involved. The sweetened condensed milk makes for a very easy and creamy end result too. I've made this twice in the past week if that tells you how good it is.
You do need an automatic ice cream maker for this recipe unless you know how to manually churn ice cream yourself. If you do, you have my complete adoration! I own this Cuisinart model which whips up a batch of ice cream faster than you can dry a load of laundry. And don't forget to throw the freezer bowl in the freezer the night before you plan to make this! Okay, now that we have that out of the way, here's the recipe.
Recipe: Easy Homemade Peppermint Ice Cream (adapted from Amanda's Cookin)
Makes 2 quarts
1 can sweetened condensed milk (14 oz)
2 cups heavy cream
1 cup skim milk
1/2 tsp peppermint extract
3 tsp. vanilla extract
7 drops red food coloring
1 cup very finely crushed candy canes or peppermint candies (vent out all your frustrations!)
1. Combine first six ingredients in a large mixing bowl.
2. Whisk and pour into automatic ice cream maker. Process according to manufacturer's instructions. (I let mine go for about 30 minutes.)
3. Pour ice cream into freezer safe container and freeze for a minimum of two hours.