Peppermint Ice Cream (from Cooking Light) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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From the December 2003 issue of Cooking Light. It is creamy, yummy and low fat. A good way to get rid of those post-Christmas RED candy canes. (Don't use the green and red peppermint candy canes unless you want grey ice cream) Ingredients:
2 1/2 cups 2% low-fat milk, divided |
2 large egg yolks |
2 teaspoons vanilla |
1 (14 ounce) can fat-free sweetened condensed milk |
2/3 cup crushed peppermint candy (about 25 candies) |
Directions:
1. Combine 1 1/4 c 2% milk and egg yolks in heavy saucepan over medium heat.
2. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.
3. Combine egg mixture, 1 1/4 c 2% milk, vanilla and condensed milk in a large bowl. Cover and chill completely.
4. Stir in crushed candies.
5. Pour mixture into a freezer can of an ice-cream freezer, freeze according to manufacturer's instructions.
6. Spoon ice cream into a freezer-safe container, cover and freeze 1 hour or until firm.
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