Title: Peppermint Ice Cream
Categories: Dessert
Yield: 8 Servings
| 3 | | Egg yolks, beaten |
| 1/2 | c | Sugar |
| 1 | c | Milk |
| 1/4 | ts | Salt |
| 2 | c | Whipping (heavy) cream |
| 1 | ts | Vanilla |
| 1/2 | c | Crushed peppermint Candy sticks |
| | | Few drops red or green food |
Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium
heat, stirring constantly, just to boiling (do not boil). Refrigerat in
chilled bowl 2 to 3 hours, stirring occasionally, until room temperature
whipping cream and vanilla into milk mixture. Add crushed peppermint candy
sticks and food color. Pour into 1-quart ice-cream freezer. Freeze
according to manufacturer's directions. 8 SERVINGS (ABOUT 1/2 CUP EACH);
335 CALORIES PER SERVING. If you would like to try vanilla bean, omit
vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture
before cooking. Before cooling, remove bean and split lengthwise. Scrape
the seeds into cooked mixture with tip of a small knife; discard bean.