Peppermint Ice Cream (from Cooking Light)

Name: Peppermint Ice Cream (from Cooking Light)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 2 1/2 cups 2% low-fat milk, divided; 2 large egg yolks; 2 teaspoons vanilla; 1 (14 ounce) can fat-free sweetened condensed milk; 2/3 cup crushed peppermint candy (about 25 candies)

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Recipe by LonghornMama

From the December 2003 issue of Cooking Light. It is creamy, yummy and low fat. A good way to get rid of those post-Christmas RED candy canes. (Don't use the green and red peppermint candy canes unless you want grey ice cream)

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READY IN: 2hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

cups 2% low-fat milk, divided
2

large egg yolks
2

teaspoons vanilla
1

(14 ounce) can fat-free sweetened condensed milk
²⁄₃

cup crushed peppermint candy (about 25 candies)

DIRECTIONS

Combine 1 1/4 c 2% milk and egg yolks in 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.
Combine egg mixture, 1 1/4 c 2% milk, vanilla and condensed milk in a large bowl. Cover and chill completely.
Stir in crushed candies.
Pour mixture into a 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.

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