Directions:
- Place cookies in a bowl, cover and refrigerate.
- Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes; whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.
- Pour in the cream and milk and whisk to blend.
- Add the peppermint extract and blend again.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- While the ice cream is somewhat loose but on it's way to being frozen, add the chopped cookies and continue freezing until the ice cream is ready.
- At this point, I transfer the ice cream to a plastic container and put it in the freezer to harden (ripen) completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1290.53 Kcal (5403 kJ) | ||
| Calories from fat | 457.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.8g | 78% | |
|---|---|---|---|
| Cholesterol | 253.83mg | 85% | |
| Sodium | 1151.3mg | 48% | |
| Potassium | 87.75mg | 2% | |
| Total Carbs | 197.17g | 66% | |
| Sugars | 119.03g | 476% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 17.93g | 36% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 9.1mg | 51% | |
| Calcium | 123.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 1132.54 Kcal (4742 kJ) | ||
| Calories from fat | 401.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.58g | 78% | |
|---|---|---|---|
| Cholesterol | 222.76mg | 85% | |
| Sodium | 1010.36mg | 48% | |
| Potassium | 77.01mg | 2% | |
| Total Carbs | 173.03g | 66% | |
| Sugars | 104.45g | 476% | |
| Dietary Fiber | 2.6g | 12% | |
| Protein | 15.74g | 36% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 8mg | 51% | |
| Calcium | 108.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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