Peppermint Ice Cream

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 0.0%
  • Fat: 2.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 7g
  • Carbohydrate: 40.9g
  • Fiber: 0.0g
  • Cholesterol: 65mg
  • Iron: 0.1mg
  • Sodium: 84mg
  • Calcium: 222mg

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 26 candies)

Preparation

  1. 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. 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.
  3.  
  4. Young Chefs can:
  5. Count out candies
  6. Add crushed candies
  7.  
  8. Older Chefs can:
  9. Unwrap candies, and measure crushed candies
  10. Pour mixture into ice-cream freezer
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