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Peppermint Stick Ice Cream

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  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2292 Calories from Fat 938

% Daily Value*

Total Fat 104 g160.3%

Saturated Fat 64.6 g322.8%

Trans Fat 0 g

Cholesterol 799.6 mg266.5%

Sodium 871.5 mg36.3%

Total Carbohydrates 298 g99.4%

Dietary Fiber 0 g

Sugars 272.2 g

Protein 27 g54.3%

Vitamin A 19% Vitamin C

Calcium 69.8% Iron 11%

*Based on a 2000 Calorie diet

Peppermint Stick Ice Cream Recipe