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.
Oxmoor House AUGUST 2011
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. 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.
Young Chefs can:
Count out candies
Add crushed candies
Older Chefs can:
Unwrap candies, and measure crushed candies
Pour mixture into ice-cream freezer
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