Peppermint Bark

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Add 55 g caster or granulated sugar65 ml caster or granulated sugar¼ cup granulated sugar85 g caster or granulated sugar100 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar, ½ tsp peppermint extract½ tsp peppermint extract½ tsp peppermint extract¾ tsp peppermint extract¾ tsp peppermint extract¾ tsp peppermint extract and ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract.
3. Whisk for about 1 minute, until it looks like frosting.
4. Slowly whisk in 170 ml whipping cream170 ml whipping cream¾ cup heavy cream255 ml whipping cream260 ml whipping cream1 cup + 1 tbsp heavy cream and 230 ml whole milk230 ml whole milk1 cup whole milk345 ml whole milk350 ml whole milk1½ cups whole milk until the sugar has dissolved.
5. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
8. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 25 g peppermint candies or candy canes2½ tbsp peppermint candies or candy canes2½ tbsp peppermint candies or candy canes40 g peppermint candies or candy canes55 ml peppermint candies or candy canes3½ tbsp peppermint candies or candy canes and 30 g white chocolate30 g white chocolate1 oz white chocolate45 g white chocolate45 g white chocolate1½ oz white chocolate, then run Mix-in.