Peppermint Ice Cream (From Cooking Light)

1. 1

   Combine 1 1/4 c 2% milk and egg yolks in heavy saucepan over medium heat.

2. 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. 3

   Combine egg mixture, 1 1/4 c 2% milk, vanilla and condensed milk in a large bowl. Cover and chill completely.

4. 4

   Stir in crushed candies.

5. 5

   Pour mixture into a freezer can of an ice-cream freezer, freeze according to manufacturer's instructions.

6. 6

   Spoon ice cream into a freezer-safe container, cover and freeze 1 hour or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.