Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.
2 1/2 cups 2% reduced-fat milk, divided
2 large egg yolks
2 teaspoons vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
2/3 cup crushed peppermint candies (about 25 candies)
How to Make It
Combine 1 1/4 cups 2% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.
Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Way, way, WAY too sweet. Cloyingly, nauseatingly, sickeningly sweet. I used 1/4 c. sweetened condensed milk and 3/4 c. unsweetened evaporated milk and it came out much better.
If you make it as written, keep in mind the candy will break down and add that much more sugar to the recipe.
This ice cream turned out absolutely AMAZING! Seriously the best peppermint ice cream I've ever had. The only thing I did different was use regular sweetened condensed milk, not fat free. The peppermints melted somehow during the churning process and it made the ice cream a soft pink color. This is now my kids favorite flavor and mine too!! This recipe made enough for 6 people to have 1 large scoop. It is very refreshing on a hot summer day :)
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