Dash salt
1/8 c. honey
7/8 c. cold water
1/2 env. Knox gelatin
1 tsp. vanilla
1 pt. whipping cream
3-4 drops red food coloring, optional
1 can cold, sweetened condensed milk (14-15 oz.)
3/4 c. coarsely crushed peppermint stick candy
(Or 8 sm. peppermint stick candy canes, crushed)

At least 1 hour prior to making the ice cream place 1 medium mixing bowl, 1 large mixing bowl and mixer beaters in freezer. In small saucepan stir salt and honey with water. Sprinkle gelatin over water mixture. Place saucepan over low heat, stirring constantly until gelatin dissolves (about 3 minutes). Cool to lukewarm.

In medium bowl beat vanilla and whipping cream until stiff, using mixer at high speed. In large bowl combine cooled gelatin mixture, optional food coloring, and condensed milk with mixer at low speed. Add whipped cream mixture, blending thoroughly at low speed. Freeze for 1 hour.

With mixer at low speed add 1/2 the peppermint stick candy and freeze for an additional hour. Add the remaining candy, beating at medium speed. Pour into either ice cube trays or appropriate serving dishes, cover and freeze until firm, approximately 6-8 hours. Makes approximately 1 1/2 quarts.