Peppermint Ice Cream (light version)

By smaier

From Cooking Light

Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.

Nutritional Information
Calories:268 (10% from fat)
Fat:2.9g (sat 1.3g,mono 0.9g,poly 0.2g)
Protein:7.6g
Carbohydrate:52.2g
Fiber:0.0g
Cholesterol:62mg
Iron:0.3mg
Sodium:99mg
Calcium:238mg

Ingredients

• 2 1/2 cups 2% reduced-fat milk, divided
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 (14-ounce) can fat-free sweetened condensed milk
• 2/3 cup crushed peppermint candies (about 25 candies)

Details

Servings 8

Preparation

Step 1

Combine 1 1/4 cups 2% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.