01 - Combine heavy cream, whole milk, granulated sugar, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is steaming, avoiding boiling.
02 - Remove from heat and incorporate peppermint extract, vanilla extract, and if desired, food coloring; stir until uniform.
03 - Allow the mixture to cool to room temperature, then cover and refrigerate for 3 to 4 hours until thoroughly chilled.
04 - Pour chilled mixture into an ice cream maker and process according to manufacturer’s instructions.
05 - During the last two minutes of churning, add crushed peppermint candies evenly into the mixture.
06 - Transfer the churned ice cream into a freezer-safe container, cover, and freeze for a minimum of 2 hours until set.
07 - Remove from freezer and let soften at room temperature for a few minutes prior to scooping and serving.