Peppermint Stick Ice Cream
Yield: about 3 quarts
- 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.
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Peppermint Stick Ice Cream Recipe at a Glance
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