Home-made Candy Cane Ice Cream

For my home made Ice Cream, I have a Donvier Chillfast ice Cream maker. It has a removeable freezer can that needs to be in the freezer for atleast 24 - 48 hours prior to making ice cream. It also allows me to hand stir the ice cream. So you may need to adjust the receipe for your ice cream maker.

Ingredients:
Milk - 1 quart
Sugar - 2 1/2 Cups Sugar
Salt - 1/2 teaspoon
4 Eggs
Vanilla - 1/2 tablespoon
Half & Half - 1 1/2 Quarts
1 Candy Cane

I start off putting an unwrapped candy cane in a ziplock bag. Then I pound it with a hammer to smash it up. You can have the pieces as big or as small as you like.

Scald one quart milk. Mix together sugar and salt. Add enough hot milk to the sugar mixture to make a thin paste. Stir paste into the hot milk. Cook over low heat, stirring constantly, until mixture thickens slightly, about fifteen minutes.

Add hot mixture gradually to slightly beaten eggs and cook over low heat, stirring constantly, until mixture thickens slightly, about two minutes. Do not cook longer or eggs may curdle.
Cool mixture quickly in refrigerator for about 20 mins.

Add vanilla and half-and-half. Stir in Candy Canes. The next steps have to be done quickly before the ice cream freezes to the sides. Have your Freezer can ready with the paddles in place. Pour into freezer can; fill only two-thirds full to allow for expansion.

Put the clear top on and get the handle into place. Fit can into the outside part with the handle. QUICKLY stir before your ice cream freezes to the sides! Stir about every 5 mins and gradually increase the time between stirrings to allow it to thicken. When it is adequately solid, carefully scoop out the ice cream with a spatula and transfer it into another container that is freezer safe. Then allow the ice cream to thicken in freezer.

In just a few hours, you will have a wonderful Chrstimas treat to enjoy!