Christmas Ice-Cream

• 2 liters good quality vanilla ice cream
• 200 g peppermint candies, bullseye lollies or 200 g candy canes

1. Place the ice-cream in the fridge to soften for approx 60 minutes.
2. Place bullseyes in a snap-lock bag & pound with a rolling pin to roughly crush.
3. Transfer the ice-cream to a large bowl & quickly mix in two-thirds of the bulleyes.
4. Return the ice-cream to the container, cover & freeze for 4-6 hours or until firm.
5. Serve sprinkled with remaining bullseyes.

liters good quality, peppermint candies

Taken from www.food.com/recipe/christmas-ice-cream-336936 (may not work)