| 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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