8 servings (serving size: 1/2 cup)

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

How to Make It

Step 1

Combine 1 1/4 cups reduced-fat milk and egg yolks in a heavy saucepan over medium heat, stirring with a whisk. Cook over medium heat 9 minutes or until mixture is slightly thick and coats the back of a spoon, stirring constantly (do not boil). Cool egg mixture slightly.

Step 2

Combine remaining 1 1/4 cups reduced-fat milk, vanilla, and condensed milk in a large bowl. Gradually add egg mixture, stirring with a whisk. Cover and chill thoroughly. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Step 3


Step 4

Young Chefs can:

Step 5

Count out candies

Step 6

Add crushed candies

Step 7


Step 8

Older Chefs can:

Step 9

Unwrap candies, and measure crushed candies

Step 10

Pour mixture into ice-cream freezer

Ratings & Reviews