STREAMING NOW: Taste in Translation

Peppermint Ice Cream (from Cooking Light)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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)”
2hrs 15mins

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)


  1. Combine 1 1/4 c 2% milk and egg yolks in heavy saucepan over medium heat.
  2. 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.
  3. Combine egg mixture, 1 1/4 c 2% milk, vanilla and condensed milk in a large bowl. Cover and chill completely.
  4. Stir in crushed candies.
  5. Pour mixture into a freezer can of an ice-cream freezer, freeze according to manufacturer's instructions.
  6. Spoon ice cream into a freezer-safe container, cover and freeze 1 hour or until firm.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a