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Peppermint Stick Ice Cream

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Ingredients
  Milk 2 Cup (32 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 2 , beaten
  Peppermint stick candy 1⁄4 Pound
  Whipping cream 1 Cup (16 tbs), chilled
Directions

Scald milk, add sugar and salt.
Stir part of hot mixture gradually into eggs; then return to pan and cook over hot water, stirring constantly until mixture just coats a metal spoon.
Cool thoroughly.
Stir in finely crushed candy.
Beat chilled cream until stiff and fold into the peppermint custard.
Freeze either in freezing tray of mechanical refrigerator or in a hand-turned freezer according to directions.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling

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