CANDY CANE ICE CREAM

     8 oz candy canes          ¼ tsp salt
     1 cup milk                2 cups whipping cream

Crush the candy canes and dissolve with salt in milk using a double boiler. Chill in the refrigerator, and then freeze until firm in a mixing bowl.

Beat quickly, adding the cream during the beating process, until creamy and frothy. Pour into ice cold freezer bowls or trays and finish freezing.

Adapted from “Frigidaire Recipes” (1928). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!