Peppermint Stick Ice Cream

Makes 2 quarts; about fourteen ½-cup servings

6            ounces red-and-white-striped hard peppermint candies or candy canes, crushed,                       divided
1            cup granulated sugar
1½         cups whole milk
               pinch kosher salt
3            cups heavy cream
1            tablespoon pure vanilla extract
¼           teaspoon pure peppermint extract

Nutritional information per serving: Calories 295 (55% from fat) • carb. 32g • pro. 1g • fat 18g • sat. fat 13g • chol. 72mg • sod. 45mg • calc. 101mg • fiber 0g

1. Insert the chopping blade into the bowl of a Cuisinart® food processor. Process 2 ounces of the candies with granulated sugar on High until powdery and fine. Transfer to a medium mixing bowl. Add the whole milk and salt and whisk vigorously to dissolve peppermint candy sugar mixture. Stir in the heavy cream and extracts. Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn on a Cuisinart® 2-quart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the remaining crushed candies. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Top with hot fudge and additional crushed peppermint candies if desired!

   *Note: The pale pink appearance of this ice cream comes from processed peppermint candies and will vary depending on the brand used. If a deeper pink is desired, add a few drops of red food coloring.