Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Peppermint Ice Cream




Source of Recipe


Cat






List of Ingredients



• 3 cups heavy cream
  
• 1 1/4 cups sugar
  
• 2 1/2 teaspoons vanilla extract
  
• About 36 hard peppermint candies
  






Instructions



1. In a bowl, stir the cream and sugar together until the sugar dissolves. Add the vanilla and stir to combine. Set aside for about 15 minutes, stirring occasionally, to allow the flavors to blend. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
   
2. In a food processor, grind the peppermint candies by pulsing 2 or 3 times. Some of the candies will be more finely ground than others; small chunks of candy will add texture and interest to the final ice cream.
   
3. Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the ground peppermint candies. Churn or stir just until mixed. Transfer the ice cream to a freezer safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
   
4. Makes about 1 quart.