Peppermint Stick Ice Cream

Recipe from Oxmoor House

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  • 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


  1. 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.
  2. 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.
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