Magic Peppermint Ice Cream

Microwave the sweetened condensed milk and white chocolate in a large bowl in 30-second intervals. Continue heating until the chocolate melts, stirring in between each additional 30-second burst. Let the mixture cool. Stir in peppermint extract, vanilla extract, salt, red food coloring (if using) and sour cream. Set aside.

With an electric mixer on medium-high speed, whip the heavy cream to soft peaks. This should take about 2 minutes. Whisk one-third of whipped cream into the white chocolate mixture. Fold the remaining whipped cream into the white chocolate mixture until incorporated. Mixture will be very light and airy.

Place in an airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve. Makes about 1 quart.