Candy Cane Punch

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
– 1/2 cup chopped peppermint bark or chocolate chips (optional)

Instructions

1. Combine heavy cream, whole milk, and granulated sugar in a medium saucepan. 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 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. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Add 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.

Tips

– Use high-quality peppermint extract for the best flavor.
– Adjust the amount of crushed candy canes to your taste.
– Consider adding a few drops of red food coloring to give the ice cream a pink color.
– This ice cream is perfect for the holiday season, but you can also make it any time of the year for a refreshing treat.