Here's a good recipe for peppermint ice cream—I saw it somewhere recently, and when I went back to find it I couldn't remember what magazine I saw it in so I recreated it from memory. I have no idea if the proportions are even close but it turned out quite well nonetheless. I suppose anything with 3 ingredients ought to be easily recreated from memory.
1 gallon of Breyer's natural vanilla ice cream
candy canes (4, 5, 6, 7... or 15. Use whatever you'd like.)
• Soften the ice cream by leaving it out on the counter or putting it in the microwave for 15 seconds at a time until it's soft but not runny. Transfer to a rubbermaid container.
• Smash up the candy canes in a plastic bag (take the wrappers off first!)
• Mix in the candy cane pieces into the ice cream.
• Add peppermint extract to taste—1 tbsp wasn't enough, so I put in another tbsp or so.
• Put it in the freezer for a few hours.
Serve over a warm sugar cookie. This part is Matt's idea, and it is a good one.
Yum, yum, yum.