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Peppermint Ice Cream

 Peppermint Ice Cream
With flecks of peppermint candy, this ice cream is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington
8 ServingsPrep: 15 min. + chilling Process: 20 min/batch. + freezing


  • 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


  • In a large saucepan, heat cream (half-and-half) 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 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.
  • Stir in whipping cream and vanilla. Press plastic wrap onto surface
  • of custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. Refrigerate remaining mixture
  • until ready to freeze. When ice cream is frozen, transfer to a
  • freezer container; stir in peppermint candy. Freeze for 2-4 hours
  • before serving.
  • Yield: 1 quart.

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Peppermint Ice Cream (continued)

Nutritional Facts: 1 serving (1/2 cup) equals 417 calories, 29 g fat (17 g saturated fat), 210 mg cholesterol, 127 mg sodium, 33 g carbohydrate, 0 fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.