Cooking Recipe Peppermint Ice Cream
Recipe Ingredients
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 1/2 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.