Peppermint Ice Cream (from Cooking Light)
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Serves:
-
8
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)
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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Reviews
-
This is very nice. I like that it is a Cooking ight recipe that tastes great. I added the crushed pieces of candy (I used candy canes) to the mixture but the ice cream machine totally crushed them because it was all smooth. Next time I will add the candies in the last 5 minutes of churning. I will definitely make this again. Thanks!
RECIPE SUBMITTED BY
LonghornMama
United States