Categories: frozen dessert

Ingredients

• 3/4 cup whole milk
• 2 1/4 cups heavy cream
• 1/3 cup granulated sugar
• Large pinch salt
• 36 peppermint candies, half finely and half coarsely crushed, divided use

Directions

1. Bring the milk, cream, sugar, finely crushed peppermint and salt to a near-simmer in a heavy saucepan. Transfer to a bowl and cool in an ice bath until room temperature. Chill 4 hours or overnight.
2. Place the coarsely crushed peppermint candies in the freezer until ready to use.
3. Strain the cream mixture, discarding solids. Transfer to the canister of an ice cream maker and churn according to manufacturer’s instructions. Fold the coarsely crushed peppermint into the ice cream, transfer mixture to a freezer-safe container and freeze several hours before serving.

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