Homemade Peppermint Ice Cream
Easy homemade ice cream with tons of variation options.
2 cups heavy whipping cream
1-10oz can La Lechera®’s sweetened condensed milk
1/2 cup crushed candy canes
1 teaspoon peppermint extract
1 Tablespoon vanilla bean paste
Few drops red food dye (optional!)
In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.
Pour the sweetened condensed milk into a liquid measuring cup and add the flavor extracts. Mix thoroughly, and then slowly add the condensed milk mixture into the whipped cream.
Fold the milk and cream together, being careful not to over mix.
Remove 1/2 cup of the ice cream mixture to a small bowl and stir in a few drops of red food dye - I went light and achieved a pink color, but you can add more, if desired.
Stir the crushed candy canes into the large bowl of ice cream and then fold out into a lined loaf pan or cake pan.
Spoon dollops of the dyed ice cream overtop, and then swirl together using a spoon or butter knife.
Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.