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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Crushed peppermint candies turn this ice cream light pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer before serving so it can soften. Ingredients:
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 |
2/3 cup crushed peppermint candies (about 26 candies) |
Directions:
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
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