Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.

Recipe by Cooking Light December 2001

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 1/4 cups 2% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.

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  • Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutrition Facts

268 calories; calories from fat 10%; fat 2.9g; saturated fat 1.3g; mono fat 0.9g; poly fat 0.2g; protein 7.6g; carbohydrates 52.2g; fiber 0g; cholesterol 62mg; iron 0.3mg; sodium 99mg; calcium 238mg.
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