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.

Recipe by Oxmoor House August 2011

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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 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.

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  • 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.

  • Young Chefs can:

  • Count out candies

  • Add crushed candies

  • Older Chefs can:

  • Unwrap candies, and measure crushed candies

  • Pour mixture into ice-cream freezer

Nutrition Facts

227 calories; fat 2.6g; saturated fat 1.4g; mono fat 0.9g; poly fat 0.2g; protein 7g; carbohydrates 40.9g; cholesterol 65mg; iron 0.1mg; sodium 84mg; calcium 222mg.
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