Candy Cane Punch ice-cream

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup crushed candy canes (about 4-6 candy canes)
– 1 tsp peppermint extract
– 1/4 tsp salt

Optional:

– 1/2 cup chopped peppermint bark or chocolate chips for mix-in

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the mixture from the heat and stir in the crushed candy canes, peppermint extract, and salt. Let it steep for at least 30 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean container. Discard the solids.
4. Cover the container and refrigerate the mixture for at least 2 hours or overnight.
5. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is almost fully churned, add the chopped peppermint bark or chocolate chips (if using) and continue to churn until they are fully incorporated.
7. Transfer the ice cream to an airtight container and cover it with plastic wrap or aluminum foil. Place it in the freezer to harden for at least 2 hours.

Enjoy your delicious Candy Cane Punch Ice Cream!