Peppermint Ice Cream
1 quart whole milk
1 pound (16 ounces) peppermint candy
1 pint (2 cups) half-and-half
1 pint (2 cups) whipping cream, whipped
Combine the milk and candy. Cover and refrigerate for 12 hours.
Candy will dissolve. Combine the candy mixture with the
half-and-half. Make sure ingredients are chilled. Then gently fold
the whipped cream into the candy mixture. Pour mixture into freezer
can of hand-turned or electric ice cream freezer. Freeze according
to freezer manufacturer's directions. Let ice cream ripen for at
least 1 hour before serving. Makes about 1 gallon.