Peppermint Ice Cream
Yield: about 2 quarts
- 1/2 pound peppermint candy, crushed
- 2 cups milk
- 2 egg whites
- 2 cups whipping cream, whipped
- 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.
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