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Mint Ice Cream

Almost too pretty to eat, this refreshing peppermint-pink ice cream is my husband's all time favorite. It rivals any commercial brand we've tasted and melts all resistance to dessert!

20 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing

Ingredients

1-1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
4 cups milk
4 eggs, beaten
4 cups heavy whipping cream, divided
2 teaspoons vanilla extract
1-1/2 cups crushed peppermint candies
3 drops red food coloring

Directions

In a large heavy saucepan, combine the sugar, flour and salt.
Gradually add milk; stir until smooth. Bring to a boil over medium
heat; cook and stir for 2 minutes or until thickened. Remove from
the heat; cool slightly.
Whisk a small amount of hot mixture into eggs; return all to the pan,
whisking constantly. Cook and stir over low heat until mixture
reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice
water; stir for 2 minutes. Press plastic wrap onto surface of
custard. Chill for several hours or overnight.
In a blender, combine 1 cup cream, vanilla and crushed candies; cover
and process until candies are finely chopped. In a large bowl,
combine the custard, peppermint ,mixture, food coloring and

2 of 2

Mint Ice Cream (continued)

Directions (continued)

remaining cream.
Fill ice cream freezer cylinder two-thirds full; freeze according to
manufacturer's instructions. Refrigerate remaining mixture until
ready to freeze. Remove from the freezer 10 minutes before serving.
Yield: 2-1/2 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 299 calories, 20 g fat (12 g saturated fat), 114 mg cholesterol, 117 mg sodium, 26 g carbohydrate, trace fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.