Peppermint Ice Cream

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 10%
  • Fat: 2.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.6g
  • Carbohydrate: 52.2g
  • Fiber: 0.0g
  • Cholesterol: 62mg
  • Iron: 0.3mg
  • Sodium: 99mg
  • Calcium: 238mg

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)

Preparation

  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.
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