1-First Step: Prepare Your Mise en Place Chill a large mixing bowl and beaters in the freezer for 15 minutes. Measure 2 cups heavy cream, 14 oz sweetened condensed milk, 1 tsp peppermint extract, and 1/2 cup crushed peppermint candies. Chop candies finely to avoid large chunks. Optional: Add a few drops red food coloring for swirls. This setup keeps cream cold for better whipping.

2-Second Step: Whip the Heavy Cream Pour chilled heavy cream into the bowl. Beat on medium-high speed until stiff peaks form, about 3-4 minutes. Stop to check: cream should hold shape when lifted. Overwhipping turns it buttery, so watch closely. This base traps air for light texture in your easy peppermint ice cream.

3-Third Step: Mix the Condensed Milk Base In a separate bowl, stir sweetened condensed milk with peppermint extract until smooth. Add red food coloring drop by drop, stirring for even pink hue. Taste and adjust extract for intensity; start low as flavor strengthens in freezer. Fold 1/3 of whipped cream into this mixture to lighten it.

4-Fourth Step: Fold and Add Crunch Gently fold condensed milk mixture into whipped cream using a spatula. Move in broad strokes to preserve air. Sprinkle in crushed peppermint candies or chocolate chips, folding twice more. Avoid overmixing to keep fluffiness. For custard version: Heat milk, cream, sugar; temper egg yolks; chill overnight; churn per machine instructions.

5-Fifth Step: Freeze and Set Spoon into a loaf pan lined with parchment. Smooth top, swirl extra candies. Cover tightly with plastic wrap pressed on surface. Freeze 6 hours or overnight. Texture improves after 24 hours. Inspired by a classic peppermint ice cream approach.