Prepare the Ice Cream Base:

1. Whip the cream:
   • In a large mixing bowl, whip the cream until soft peaks form. Be careful not to overwhip to avoid a grainy texture.
2. Combine the condensed milk:
   • Add the condensed milk to the whipped cream. Gently whisk until combined and smooth.

Add the Candy Canes:

1. Crush the candy canes:
   • Place the candy canes in a zip-top bag and crush using a rolling pin or mallet. Ensure there’s a mix of fine powder and small chunks for texture.
2. Fold into the base:
   • Gently fold the crushed candy canes into the cream mixture. Stir lightly to distribute evenly.

Freeze the Ice Cream:

1. Transfer to a container:
   • Pour the mixture into a freezer-safe container with a lid.
2. Stir during freezing:
   • After one hour in the freezer, stir the mixture thoroughly, scraping the bottom to redistribute the candy pieces.
3. Repeat stirring:
   • Stir again after two hours to prevent large ice crystals from forming.
4. Final freeze:
   • Allow the ice cream to freeze overnight for a firm set.

Serve:

• Scoop and serve your Candy Cane Ice Cream!