| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Misc | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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