Crushed Mint Candy Ice Cream

What You Need:

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 t vanilla
1/2 t peppermint extract
2 C whipping cream, chilled
1/2 C peppermint candy, crushed
3 drops red food coloring

How to Make It:

Place two bowls into the refrigerator and allow them to chill.
Place the sugar and salt into a saucepan tossing to combine.
Blend the milk into the sugar and salt.
Place the egg yolks into the pan and stir until well combined.
Cook the mixture over medium heat for 3 minutes or until bubbly around the edge.
Remove the pan and allow the mixture to cool to room temperature.
When cooled, stir in the vanilla extract and the peppermint extract well.
Place the mixture into the freezer for 45 minutes or until mushy.
Remove one of the chilled bowls and pour the whipping cream into the bowl.
Use an electric mixer on medium speed and beat the cream until soft peaks form.
Remove the second chilled bowl and transfer the partially frozen ice cream to the bowl.
Beat the ice cream on medium speed until very smooth.
Fold in the whipped topping and blend in well.
Add the crushed peppermint candy and the food coloring blending them in well.
Evenly spread the ice cream mixture into 2 freezer trays.
Allow the mixture to freezer for 3 hours or until firm being sure to stir every 10 minutes for the first hour of freezing.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla. Add the vanilla and peppermint extract and the whipping cream, blending them in well. Fold in the peppermint candy and red food coloring until completely combined. Pour 1/2 of the mixture into the freezer can of ice cream maker. Fill the freezer tub 1/3 full of ice and then add the remaining ice cream. Crank until it becomes too difficult to turn. Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.