Crunchy Peppermint Candy Ice Cream Food

PEPPERMINT ICE CREAM

Peppermint Ice Cream image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 7

Ingredients

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

Steps:

In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

PEPPERMINT ICE CREAM (FROM COOKING LIGHT)

Peppermint Ice Cream (from Cooking Light) image

From the December 2003 issue of Cooking Light. It is creamy, yummy and low fat. A good way to get rid of those post-Christmas RED candy canes. (Don't use the green and red peppermint candy canes unless you want grey ice cream)

Provided by LonghornMama

Categories Frozen Desserts

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

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

Steps:

Combine 1 1/4 c 2% milk and egg yolks in 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.
Combine egg mixture, 1 1/4 c 2% milk, vanilla and condensed milk in a large bowl. Cover and chill completely.
Stir in crushed candies.
Pour mixture into a freezer can of an ice-cream freezer, freeze according to manufacturer's instructions.
Spoon ice cream into a freezer-safe container, cover and freeze 1 hour or until firm.

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