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.
Oxmoor House Homestyle Recipes
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