Christmas was no exception. Sure, 12 inches of snow blanketing the Iowa cornfields was enough to freeze your outsides, but has your tongue ever really been too cold for ice cream? Really? On top of pecan pie? Nonsense.
Now that I have my own children, I try not to make ice cream the household staple it was in my youth. Since it’s not a regular occurrence (I prefer to see my feet when I look down) there’s really no way to justify buying and storing an ice cream maker to produce two to three batches a year. At least that’s what my wife tells me.
Thus came my inspiration for Easy Peppermint Ice Cream, a three-ingredient recipe for the creamiest, fluffiest, richest and – frankly – cheapest ice cream around. If peppermint isn’t your flavor, feel free to use any hard sugar candy in its place.
Easy Peppermint Ice Cream
- 28 candy canes
- 4 cups heavy whipping cream
- 2 cups half and half
2 Pour whipping cream and half and half on top of candy cane bits. Stir until well mixed. Cover and refrigerate for 12 hours, stirring occasionally.
3 Remove from fridge and stir until blended. Pour mixture into the bowl of an electric mixer. Whip until soft peaks begin to form.
4 Place cream back into freezer safe container and freeze until setup, about 8 to 12 hours.