In a small saucepan, combine the heavy whipping cream, a few candy canes and the sugar over medium heat stirring just until the sugar is fully dissolved
While the sugar is dissolving, combine the milk and eggs into a bowl and whisk until thoroughly combined and no eggs are easily visible.
Slowly add the warm cream to the eggs, whisking so you do not cook the eggs and create scrambled eggs.
Once all the cream and sugar mixture is combined, add the vanilla and whisk again.
Place the mixture into the fridge to allow it to cool for at least an hour. You do not want to proceed until the mixture is cool.
Follow the instructions on your ice cream maker to churn the ice cream or see notes below on how to make this recipe without an ice cream maker.
Once the ice cream is formed, place it in a freezer-safe container to set up and enjoy!