Peppermint Ice Cream

Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead dessert; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.

Yield: 8 servings (serving size: 1/2 cup)

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 25 candies)

Preparation

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

Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutritional Information

Calories:

268 (10% from fat)

Fat:

2.9g (sat 1.3g,mono 0.9g,poly 0.2g)

Protein:

7.6g

Carbohydrate:

52.2g

Fiber:

0.0g

Cholesterol:

62mg

Iron:

0.3mg

Sodium:

99mg

Calcium:

238mg