Peppermint Ice Cream

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Yield:

about 2 quarts

Recipe from

Oxmoor House

Ingredients

1/2 pound peppermint candy, crushed
2 cups milk
2 egg whites
2 cups whipping cream, whipped

Preparation

Soak crushed peppermint candy in milk in a large metal mixing bowl overnight.

Beat egg whites (at room temperature) until stiff peaks form. Slowly fold egg whites and whipped cream into candy-milk mixture. Freeze 2 hours. Beat with an electric mixer until mixture is slushy. Return ice cream to freezer for several hours or until firm.

Spoon into individual bowls, and serve immediately.

Note:

Oxmoor House Homestyle Recipes

January 1984
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