Peppermint Stick Ice Cream



about 3 quarts

Recipe from

Oxmoor House


3 eggs
3/4 cup sugar
3 cups whipping cream
2 cups milk
1 cup half-and-half
2 cups crushed peppermint stick candy, divided
2 tablespoons vanilla extract
1/4 teaspoon salt


Beat eggs until foamy; gradually add sugar, beating until thickened. Add whipping cream, milk, half-and-half, 1 cup candy, vanilla, and salt; stir well. Cover; refrigerate at least 12 hours to dissolve candy.

Pour mixture into freezer of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Stir in remaining 1 cup candy. Let ripen at least 1 hour.