Peppermint Ice Cream

Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.
8 servings (serving size: 1/2 cup)

Ingredients

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2 1/2 cups 2% reduced-fat milk, divided
2 large egg yolks
2 teaspoons vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
2/3 cup crushed peppermint candies (about 25 candies)

Preparation

Combine 1 1/4 cups 2% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Created date

July 2003

Nutritional Information

Calories 268
Caloriesfromfat 10 %
Fat 2.9 g
Satfat 1.3 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 7.6 g
Carbohydrate 52.2 g
Fiber 0.0 g
Cholesterol 62 mg
Iron 0.3 mg
Sodium 99 mg
Calcium 238 mg