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Peppermint Ice Cream

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1/2 cup)
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.

Ingredients

  • 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)

Nutrition Information

  • calories 268
  • caloriesfromfat 10 %
  • fat 2.9 g
  • satfat 1.3 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 7.6 g
  • carbohydrate 52.2 g
  • fiber 0.0 g
  • cholesterol 62 mg
  • iron 0.3 mg
  • sodium 99 mg
  • calcium 238 mg

How to Make It

  1. 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.

  2. 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.