Peppermint Stick Ice Cream Recipe
Ingredients
| Milk | 2 Cup (32 tbs) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Eggs | 2 , beaten | |
| Peppermint stick candy | 1⁄4 Pound | |
| Whipping cream | 1 Cup (16 tbs), chilled |
Nutrition Facts
Serving size: Complete recipe
Calories 2292 Calories from Fat 938
% Daily Value*
Total Fat 104 g160.3%
Saturated Fat 64.6 g322.8%
Trans Fat 0 g
Cholesterol 799.6 mg266.5%
Sodium 871.5 mg36.3%
Total Carbohydrates 298 g99.4%
Dietary Fiber 0 g
Sugars 272.2 g
Protein 27 g54.3%
Vitamin A 19% Vitamin C
Calcium 69.8% Iron 11%
*Based on a 2000 Calorie diet
Directions
Stir part of hot mixture gradually into eggs; then return to pan and cook over hot water, stirring constantly until mixture just coats a metal spoon.
Cool thoroughly.
Stir in finely crushed candy.
Beat chilled cream until stiff and fold into the peppermint custard.
Freeze either in freezing tray of mechanical refrigerator or in a hand-turned freezer according to directions.
Chef
