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Peppermint Ice Cream (from Cooking Light)

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“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)”
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)

Directions

  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.

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