Peppermint Ice Cream

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


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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 26 candies)


1. Combine 1 1/4 cups reduced-fat milk and egg yolks in a heavy saucepan over medium heat, stirring with a whisk. Cook over medium heat 9 minutes or until mixture is slightly thick and coats the back of a spoon, stirring constantly (do not boil). Cool egg mixture slightly.

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


Young Chefs can:

Count out candies

Add crushed candies


Older Chefs can:

Unwrap candies, and measure crushed candies

Pour mixture into ice-cream freezer

Created date

August 2011

Nutritional Information

Calories 227
Caloriesfromfat 0.0 %
Fat 2.6 g
Satfat 1.4 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 7 g
Carbohydrate 40.9 g
Fiber 0.0 g
Cholesterol 65 mg
Iron 0.1 mg
Sodium 84 mg
Calcium 222 mg