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Peppermint Ice Cream

Peppermint Ice Cream

Oxmoor House JANUARY 1984

  • Yield: about 2 quarts

Ingredients

  • 1/2 pound peppermint candy, crushed
  • 2 cups milk
  • 2 egg whites
  • 2 cups whipping cream, whipped

Preparation

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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Peppermint Ice Cream recipe

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