Peppermint Stick Ice Cream
|Milk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|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.
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.