Peppermint ice cream
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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.