Recipe: Peppermint Ice CreamWednesday, December 18, 2013
Peppermint Ice Cream
2.5 C 2% Milk, divided
2 Large Egg Yolks
2 t Vanilla Extract
1 (14 oz) Can Sweetened Condensed Milk, fat free
25 Crushed Peppermint Candies (about 2/3 C)
Combine 1 1/4 cups milk and egg yolks in a 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 milk, vanilla and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice cream freezer; freeze according to your manual.* Spoon the ice cream into a freezer safe container; cover and freeze at least 1 hour or until firm.
**If you don't have an ice cream maker, simply place the mixture in a freezer safe container. Place in the freezer, after 45 minutes check on it and stir it vigorously. Place it back in the freezer and repeat every 30 minutes. It will take about 2 - 3 hours to be ready. Originally posted in Cooking Light, and, as with any of their recipes, I don't feel any guilt while consuming an entire bowl (or two).
Image from here