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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