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Peppermint Ice Cream

Yield 8 servings (serving size: 1/2 cup)
Crushed peppermint candies turn this ice cream light pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 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 26 candies)

Nutrition Information

  • calories 227
  • caloriesfromfat 0.0 %
  • fat 2.6 g
  • satfat 1.4 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 7 g
  • carbohydrate 40.9 g
  • fiber 0.0 g
  • cholesterol 65 mg
  • iron 0.1 mg
  • sodium 84 mg
  • calcium 222 mg

How to Make It

  1. Combine 1 1/4 cups reduced-fat milk and egg yolks in a heavy saucepan over medium heat, stirring with a whisk. Cook over medium heat 9 minutes or until mixture is slightly thick and coats the back of a spoon, stirring constantly (do not boil). Cool egg mixture slightly.

  2. Combine remaining 1 1/4 cups reduced-fat milk, vanilla, and condensed milk in a large bowl. Gradually add egg mixture, stirring with a whisk. Cover and chill thoroughly. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.


  4. Young Chefs can:

  5. Count out candies

  6. Add crushed candies


  8. Older Chefs can:

  9. Unwrap candies, and measure crushed candies

  10. Pour mixture into ice-cream freezer