Peppermint ice cream

Yield: 8 servings

Measure Ingredient
3 Egg yolks, beaten
½ cup Sugar
1 cup Milk
¼ teaspoon Salt
2 cups Whipping (heavy) cream
1 teaspoon Vanilla
½ cup Crushed peppermint Candy sticks
Few drops red or green food

Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil).

Refrigerat in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature whipping cream and vanilla into milk mixture. Add crushed peppermint candy sticks and food color. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions. 8 SERVINGS (ABOUT ½ CUP EACH); 335 CALORIES PER SERVING. If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking. Before cooling, remove bean and split lengthwise. Scrape the seeds into cooked mixture with tip of a small knife; discard bean.

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