Becky Luigart-Stayner; Lydia DeGaris-Pursell
8 servings (serving size: 1/2 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

IlliniCrna's Review

December 19, 2014
I substituted candy canes for the starlight peppermints. 25 of them will yield just over half a cup. Reserve some big chunks of the end to garnish.

kallen18's Review

May 16, 2013
Not overly sweet as others have suggested. I thought it was wonderful. I dislike overwhelmingly sweet foods, and this recipe is no where near that. Goes great over a warm bourbon brownie...

heysukisukinow's Review

December 24, 2012
Way, way, WAY too sweet. Cloyingly, nauseatingly, sickeningly sweet. I used 1/4 c. sweetened condensed milk and 3/4 c. unsweetened evaporated milk and it came out much better. If you make it as written, keep in mind the candy will break down and add that much more sugar to the recipe.

MLE3DCT's Review

September 27, 2011
Easy and outstanding! My family and friends love it. It does not last long!

HiThere's Review

August 04, 2011
This recipe was very easy and the ice cream was great!! my family loved it and I will definitly make it again!

KimfromTX10's Review

August 11, 2010
This ice cream turned out absolutely AMAZING! Seriously the best peppermint ice cream I've ever had. The only thing I did different was use regular sweetened condensed milk, not fat free. The peppermints melted somehow during the churning process and it made the ice cream a soft pink color. This is now my kids favorite flavor and mine too!! This recipe made enough for 6 people to have 1 large scoop. It is very refreshing on a hot summer day :)