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Peppermint Ice Cream Recipe

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This recipe for Peppermint Ice Cream, by , is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mavis Powell
Added: Friday, August 13, 2010

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 tbsp. flour
1/4 tsp. salt
1 pt. milk
1 lb. peppermint stick candy, broken into small pieces
1 qt. heavy cream

Directions:
Directions:
Beat eggs, add flour and salt, and continue beating until mixture is light. Scald milk in a double boiler (or a heavy-bottomed pan) and slowly add egg mixture stirring constantly. Reduce heat slightly. Add candy and stir constantly until dissolved. Cool. Beat heavy cream until stiff peaks form then add to custard. Mix well and freeze at once.

Serve with chocolate sauce and cookies.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
A Christmas dessert before Blue Bell Peppermint Ice Cream was available!

Note on scalding milk: Scalding means to bring the milk almost to a boil -- slowly. Steam should rise from the milk and look frothy, but it should not boil or you can easily cross over into scorched milk which is most unpleasant. Scalding helps incorporate the ingredients.

 

 

 

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