Peppermint Ice Cream
Place the candy canes in a food processor, and pulse until they’re ground into small pieces. Set aside.
Use a hand mixer with whisk attachment, to whip heavy cream cream for 5 to 7 minutes until stiff peaks form.
Add sweetened condensed milk, peppermint and vanilla extracts, and ½ cup of crushed candy canes. Stir to combine.
Transfer to a freezer safe container, and sprinkle with the remaining candy canes pieces. Cover with plastic wrap, and freeze for 6 to 8 hours or overnight.
Enjoy cold as a dessert.
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