- 1/2 pound peppermint candy, crushed
- 2 cups milk
- 2 egg whites
- 2 cups whipping cream, whipped
How to Make It
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.