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1
Crush espresso beans in a food processor, or in a plastic bag using a meat tenderizer, until desired size. (It all depends on how much crunch you like-these beans are pretty crunchy!) Set aside.
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2
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), beat whipping cream until stiff peaks form.
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3
Meanwhile, stir together sweetened condensed milk and peppermint extract. Add in food coloring, if using. Fold in whipped cream until thoroughly combined.
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4
Pour into a 2-quart freezer safe container and freeze until soft serve consistency, about 2-3 hours. You can also freeze this until completely frozen and then thaw to soft serve consistency. Once it reaches this point, stir in chopped espresso beans.
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5
If you are adding the ganache swirl, do this now. (See directions below.) Return to freezer and freeze until firm, about 8 hours or overnight.
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6
For the ganache:
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7
Heat heavy cream (heavy whipping cream works as well) in a small microwavable bowl for about 30 seconds on high, or until it is just beginning to simmer. Make sure not to allow the cream to boil over.
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8
Add semi sweet chocolate chips to cream and let stand for 1 minute. Whisk together until mixture is smooth.
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9
To add into ice cream, pour half of ganache on top and swirl with a knife until incorporated. Be careful not to over-swirl or else you will have chocolate ice cream. (Wait a minute. Is that a bad thing?) Reserve remaining ganache (store in fridge) for serving over ice cream.
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10
Caution: This ice cream has been known to keep a few of us up at night, so if you're sensitive to caffeine, don't eat it too late!
