Peppermint Ice Cream

Directions

1. 1
   Combine 1 1/4 cups reduced-fat milk and egg yolks in a heavy saucepan over medium heat, stirring with a whisk. Cook over medium heat 9 minutes or until mixture is slightly thick and coats the back of a spoon, stirring constantly (do not boil). Cool egg mixture slightly.
2. 2
   Combine remaining 1 1/4 cups reduced-fat milk, vanilla, and condensed milk in a large bowl. Gradually add egg mixture, stirring with a whisk. Cover and chill thoroughly. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
3. 3
   Young Chefs can:
4. 4
   Count out candies
5. 5
   Add crushed candies
6. 6
   Older Chefs can:
7. 7
   Unwrap candies, and measure crushed candies
8. 8
   Pour mixture into ice-cream freezer