Peppermint Stick Ice Cream
Ingredients
- 2 cups heavy cream
- 2 cups half-and-half
- 70 starlight mints or broken candy canes (2 cups unwrapped), divided
Instructions
- Place ½ cup mints or candy canes in food processor and pulse until coarsely chopped, about the size of large peas. Set aside in small covered bowl. Place remaining 1½ cups of candy in food processor and pulse until mostly ground – some rice-sized pieces are fine. Combine in large bowl with heavy cream and half-and-half, stirring to dissolve. Cover with wrap and refrigerate for several hours or overnight. Churn until frozen. Add reserved mints during final few minutes. Serve immediately as soft-serve or cover and freeze until firm.
Notes
Makes about 1 quart
