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    Peppermint Ice Cream


    Source of Recipe


    Cooking Light-12/01


    List of Ingredients


    • 2 1/2 cups 2% low-fat milk
    • 2 large egg yolks
    • 2 teaspoons vanilla extract
    • 1 (14 ounce) can fat-free sweetened condensed milk
    • 2/3 cup crushed peppermint candies (about 25 candies)


    Instructions


    1. 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.

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

    3. Servings: 8 serving size: 1/2 cup. 268 cal, 2.9g fat, 7.6g pro, 52.2g carb, 62mg chol, 99mg sod, 238mg calc


 

 

 


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