Instructions

1. Heat the milk and white chocolate chunks in a saucepan over low to medium heat until it simmers and the chocolate chunks melt.
2. Remove from the heat and place the pan in a large bowl full of ice to cool the mixture quickly.
3. Once it is cooled, stir in the heavy cream, extracts, and salt. Tint the milk pink with food coloring or gel colors.
4. Refrigerate the mixture until very cold.
5. Pour into an ice cream maker and churn until thick and creamy. Once it starts to get thick in the ice cream maker, slowly add the crushed candy canes until they are mixed in.
6. Serve right away for soft serve ice cream or spoon into a freezer safe container and freeze until solid.