Peppermint

Remember to read the notes and hints in Quick Basic Vanilla

1 pint half-and-half
1 pint heavy whipping cream
1/2 gallon whole milk
2 cups crushed peppermint candies
10 drops red food coloring
15 to 20 lbs ice
2 cups rock salt
  1. Place half-and-half and heavy whipping cream into a two quart sauce pan.
  2. Add crushed peppermint candies
  3. Heat gently on the stove until just disolved (DO NOT OVER HEAT)
  4. Place warm disolved peppermint candies, half-and-half and heavy whipping cream into the freezer can
  5. Add 10 drops red food coloring (†)
  6. (Optional) Refrigerate mixture for an hour or two (saves on ice)
  7. Add whole milk until the level reaches the fill line (*)
  8. Add paddle, top with lid and place in mixer
  9. Alternate ice and rock salt until area around can is filled to the top
  10. Plug in mixer
  11. Check every 15 minutes to add more ice and salt as the ice melts (**)

† The red food coloring is optional, but the ice cream won't turn pink just from the pink in the candies alone :(