Magic Peppermint Ice Cream

1. 1

   Microwave the sweetened condensed milk and white chocolate in a large bowl in 30-second intervals. Continue heating until the chocolate melts, stirring in between each additional 30-second burst. Let the mixture cool. Stir in peppermint extract, vanilla extract, salt, red food coloring (if using) and sour cream. Set aside.

2. 2

   With an electric mixer on medium-high speed, whip the heavy cream to soft peaks. This should take about 2 minutes. Whisk one-third of whipped cream into the white chocolate mixture. Fold the remaining whipped cream into the white chocolate mixture until incorporated. Mixture will be very light and airy.

3. 3

   Place in an airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve. Makes about 1 quart.

* Per serving · 4 servings · Values may vary.

No additional tips available.