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---------- Recipe via Meal-Master (tm) v8.02
Title: PEPPERMINT ICE CREAM
Categories: Desserts, Misc
Yield: 8 servings
3 Egg yolks, beaten
1/2 c Sugar
1 c Milk
1/4 ts Salt
2 c Whipping (heavy) cream
1 ts Vanilla
1/2 c Crushed peppermint
-Candy sticks
Few drops red or green food
Mix egg yolks, sugar, milk and salt in 2-quart
saucepan. Cover over medium heat, stirring constantly,
just to boiling (do not boil). Refrigerat in chilled
bowl 2 to 3 hours, stirring occasionally, until room
temperature whipping cream and vanilla into milk
mixture. Add crushed peppermint candy sticks and food
color. Pour into 1-quart ice-cream freezer. Freeze
according to manufacturer's directions. 8 SERVINGS
(ABOUT 1/2 CUP EACH); 335 CALORIES PER SERVING. If you
would like to try vanilla bean, omit vanilla extract
and add a 3-inch piece of vanilla bean to the milk
mixture before cooking. Before cooling, remove bean
and split lengthwise. Scrape the seeds into cooked
mixture with tip of a small knife; discard bean.
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