Title: Peppermint Ice Cream
Categories: Desserts, Misc
Yield: 8 Servings

3 Egg yolks, beaten
1/2 c Sugar
1 c Milk
1/4 ts Salt
2 c Whipping (heavy) cream
1 ts Vanilla
1/2 c Crushed peppermint
-Candy sticks
Few drops red or green food

Mix 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 manufacturer's 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini