Christmas Peppermint Ice Cream
Created by KittenCal on October 9, 2011
- Servings: 8
- Prep Time: 10m
- Cook Time: 10m
- Recipe #361
Ingredients
- 2 1/2 cups half and half, divided
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1 can (14-ounce) can sweetened condensed milk
- 2/3 cup crushed peppermint candies (about 25 candies)
- Red food coloring (optional)
How to Make
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Step 1: In a saucepan combine 1-1/4 cups light cream with the egg yolks over medium heat; cook stirring constantly until mixture is slightly thick and coats the back of a spoon (about 8 minutes, do not boil) cool egg mixture slightly.
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Step 2: Combine egg mixture, 1 1/4 cups light cream, vanilla, peppermint extract and condensed milk in a large bowl, then mix in food coloring until you have reached a desired light pink shade.
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Step 3: Cover and chill completely.
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Step 4: Stir in crushed candies.
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Step 5: Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.
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Step 6: Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Nutritional Facts
- Serving Size: 1 (153.9 g)
- Calories 143
- Total Fat - 10.5 g
- Saturated Fat - 6.4 g
- Cholesterol - 37.9 mg
- Sodium - 112.3 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 0.4 g
- Sugars - 3.6 g
- Protein - 4.3 g
- Calcium - 145.2 mg
- Iron - 0.4 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg