Peppermint Ice Cream



about 2 quarts

Recipe from

Oxmoor House


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


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.