- combine the custard, peppermint ,mixture, food coloring and
- 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.
Nutritional 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.