Peppermint Ice Cream

recipe

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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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