Peppermint Ice Cream – a delicious recipe with milk, egg yolks, vanilla, condensed milk, peppermint candies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1 1/4 cups reduced-fat milk and egg yolks in a heavy saucepan over medium heat, stirring with a whisk. Cook over medium heat 9 minutes or until mixture is slightly thick and coats the back of a spoon, stirring constantly (do not boil). Cool egg mixture slightly.
2
Combine remaining 1 1/4 cups reduced-fat milk, vanilla, and condensed milk in a large bowl. Gradually add egg mixture, stirring with a whisk. Cover and chill thoroughly. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
3
Young Chefs can:
4
Count out candies
5
Add crushed candies
6
Older Chefs can:
7
Unwrap candies, and measure crushed candies
8
Pour mixture into ice-cream freezer
200
kcal
Calories
10
g
Fat
12
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 1/2 cups 2% reduced-fat milk, divided, 2 large egg yolks, 2 teaspoons vanilla extract, 1 (14-ounce) can fat-free sweetened condensed milk, and more.
Yes, Peppermint Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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