---------- Recipe via Meal-Master (tm) v8.02
 
      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.
 
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