Easy Peppermint Ice Cream

  • 1 quart whole milk
  • 1 pound (16 ounces) peppermint candy
  • 1 pint (2 cups) half-and-half
  • 1 pint (2 cups) whipping cream, whipped
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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