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Peppermint Stick Ice Cream
From Ice Cream Sherbets and Sorbets by Mable and Gar Hoffman
INGREDIENTS
- 2 C. white sugar
- 1 C. brown sugar, lightly packed
- 1/2 C. light or dark corn syrup
- 1/2 C. water
- 4 TB. butter
- 2 1/2 C. roasted, unsalted peanuts
DIRECTIONS
- In a small saucepan, combine beaten egg yolks, sugar, and milk. Cook over low heat until mixture is slightly thickened and coats a spoon. Remove from heat.
- Stir in half and half or whipping cream and 1/4 C. crushed candy (reserving half).
- Cool to room temperature.
- Pour into ice cream canister and freeze according to ice cream maker directions or "still-freeze" in your freezer if you don't have an ice cream maker.
- When frozen, stir in remaining crushed candy.
- For firmer consistency, transfer to an air-tight container and place in freezer.
Makes about 1 quart.