8 oz. Peppermint candy—crushed
1/2 cup Longmont Dairy Milk
1 1/2 cups Longmont Dairy Cream
3 drops red food coloring (optional)
Crush peppermint. Combine 2/3rds of the candy with all milk, cover and dissolve overnight in refrigerator. Beat whipping cream until soft peaks form. Mix with peppermint milk, reserved candy, and optional food coloring.
Freeze in an ice cream freezer according to the directions. Or cover the bowl with foil and freeze. When mixture is mushy around the sides, beat with an electric mixer until smooth. Cover and refreeze. Continue to remove and beat throughout the freezing process. To serve, cover with chocolate shavings.