Try this Peppermint Ice Cream recipe, or contribute your own.
Suggest a better descriptionMix 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 manufacturers 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.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 8 | ||
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Calories: 364 | ||
Calories from Fat: 173 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 650.5mg | 200 % | |
Sodium 33.4mg | 1 % | |
Potassium 82.2mg | 2 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 40.2g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 364
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