Oxmoor House JANUARY 1984
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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