cups peppermint mocha coffee creamer (I use Coffeemate brand)
cup chopped Andes mints candies
Serving Size: 1 (1468) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1173 g51 %
Total Fat 130.4 g200 %
Saturated Fat 75 g375 %
Cholesterol 1231.1 mg
Sodium 711.1 mg
Dietary Fiber 0 g0 %
Sugars 202 g808 %
Protein 54.1 g
Gently beat eggs.
Combine milk, sugar and eggs in large saucepan.
Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160°); about 15 minutes. (I tend to watch the clock more than the temperature.)
Remove from heat.
Stir in creamer.
Pour into ice cream maker and prepare according to directions.
In the last few minutes of ice cream freezing add 1 Cup of chopped Andes Mints (or whatever the timing your ice cream machine directions suggests).
I have an ice cream maker attachment to my KitchenAid mixer and would recommend the attachment to everyone. I took a standard and easy ice cream recipe and modified it to fit my tastes. If you would like to make plain vanilla add 2 Cups of 1/2 n 1/2 and 1 T vanilla instead of the creamer. If you want to make it a little less minty you could add 1 C of mini-chocolate chips instead of the Andes Mints.