Homemade Candy Cane Ice Cream

I have no idea where I got the original recipe, but I made this every year for Christmas dinner, going as far back as the 60's or 70's. It's a family favorite and my kids, now (age 52 and 49) still think of it as an important part of Christmas get togethers. I'm including a snapshot of the card I typed the recipe on, many years ago, long before we had computers, iPads, and/or iPhones.
Photo by Dianne M.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    cups half and half

  • 3

    (14.5 oz.) cans sweetened condensed milk

  • 2

    cups milk

  • 3

    tbs. vanilla extract

  • 2

    cups coarsely crushed candy canes

Directions

Prepare your ice cream about 6 hours before you want to serve it or up to several weeks ahead. In a 6 quart electric ice cream freezer,, stir half and half, sweetened condensed milk, whole milk, vanilla extract, 1 cup crushed candy canes (crush in a blender if you have one.), and 1 cup water. Refrigerate 1 hour or until thoroughly chilled. Freeze in an electric ice cream maker as manufacturer directs. After freezing, the ice cream will be soft. Remove motor, wipe lid carefully before removing. Remove dasher. With a spoon, stir in remaining candy canes which have been coarsely crushed by hand.Transfer the mixture to a container with snug fitting lid. Pack the ice cream down and seal with the lid. It does melt quickly, so it's a good idea to make sure it's nice and cold. One year, when we were going to my in-laws for Christmas, (which was about 3 hours away,) I decided to put the ice cream into a chest on top of some dry ice, so that it would be firm when we got there. When it came time to serve it, it was so hard we couldn't get a spoon to go into it. It was as hard as cement. So, if you decide to keep it cold with dry ice, bear this in mind. Don't use too much dry ice.

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