Ingredients

• 6 cups heavy whipping cream

• 4 cups half-and-half

• 2 cups granulated sugar

• ¼ teaspoon salt

• 1 tablespoon good-quality vanilla extract

• ¼ teaspoon peppermint extract

• About 8-10 finely crushed peppermint (measure with your heart)

Directions

1. Mix the base:
   In a large bowl (or directly in your ice cream maker’s bowl), whisk together heavy cream, half-and-half, sugar, salt, vanilla, and peppermint extract until the sugar is fully dissolved.

2. Crush the candy canes:
   In a food processor, finely crush about 12–14 candy canes (around 8 ounces). Stir the crushed peppermint into the cream mixture.

3. Prepare the mix-ins:
   Using the same food processor, coarsely crush an additional 3–5 candy canes (about ⅓–½ cup). These will be stirred in later after churning—set them aside for now.

4. Churn the ice cream:
   Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions (until thick and soft-serve consistency).

5. Add mix-ins:
   Once churned, gently stir in the coarsely crushed candy canes with a long spoon to create pops of peppermint crunch.

6. Freeze:
   Transfer the ice cream to a lidded container—such as a 9×5-inch loaf pan or large Tupperware—cover tightly, and freeze for 5–8 hours, or overnight, until firm.

7. Serve & enjoy