Peppermint Stick Ice Cream Recipe
Servings: 4
Ingredients
- Dash salt
- 1/8 c. honey
- 7/8 c. cool water
- 1/2 env. Knox gelatin
- 1 teaspoon vanilla
- 1 pt. whipping cream
- 3-4 drops red food coloring, optional
- 1 can cool, sweetened condensed lowfat milk (14-15 ounce.)
- 3/4 c. coarsely crushed peppermint stick candy
- (Or possibly 8 sm. peppermint stick candy canes, crushed)
Directions
- At least 1 hour prior to making the ice cream place 1 medium mixing bowl, 1 large mixing bowl and mixer beaters in freezer. In small saucepan stir salt and honey with water. Sprinkle gelatin over water mix. Place saucepan over low heat, stirring constantly till gelatin dissolves (about 3 min). Cold to lukewarm.
- In medium bowl beat vanilla and whipping cream till stiff, using mixer at high speed. In large bowl combine cooled gelatin mix, optional food coloring, and condensed lowfat milk with mixer at low speed. Add in whipped cream mix, blending thoroughly at low speed. Freeze for 1 hour.
- With mixer at low speed add in 1/2 the peppermint stick candy and freeze for an additional hour. Add in the remaining candy, beating at medium speed. Pour into either ice cube trays or possibly appropriate serving dishes, cover and freeze till hard, approximately 6-8 hrs. Makes approximately 1 1/2 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 195 | 79% |
| Total Fat 22.23g | 28% |
| Saturated Fat 13.83g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 68mg | 3% |
| Potassium 69mg | 2% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.5g | 6% |
| Protein 1.43g | 2% |
