Peppermint Ice Cream (from Cooking Light)

Recipe by LonghornMama
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups 2% low-fat milk, divided
  • 2
    large egg yolks
  • 2
    teaspoons vanilla
  • 1
    (14 ounce) can fat-free sweetened condensed milk
  • 23
    cup crushed peppermint candy (about 25 candies)
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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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