Peppermint Ice Cream

Name: Peppermint Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 larges egg yolks; 591 milliliters 2% reduced-fat milk, divided; 158 milliliters crushed peppermint candies (about 25 candies); 397 grams fat-free sweetened condensed milk; 2 teaspoons vanilla extract

Peppermint Ice Cream is a gluten free recipe with 8 servings. One serving contains 271 calories, 7g of protein, and 7g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up egg yolks, condensed milk, peppermint candies, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas.

Instructions

Combine 1 1/4 cups 2% 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.

Ingredients you will need

Egg Yolk

2 Percent Milk

Egg

Equipment you will use

Sauce Pan

Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies.

Ingredients you will need

Sweetened Condensed Milk

2 Percent Milk

Candy

Vanilla

Egg

Equipment you will use

Bowl

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Ingredients you will need

Ice Cream