RECIPES

Peppermint Stick Ice Cream

  • Prep Time

    25min

  • Cook Time

    3hr

  • Total Time

    3hr 25min

  • Servings

    6

Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.

Ingredients

  • 1 cup milk
  • 1 pint heavy cream
  • 1/2 pound peppermint stick candy, crushed

Preparation

Step 1:

  • Heat milk in top of double-boiler; add candy and stir constantly until dissolved.

Step 2:

  • Pour into tray of refrigerator and chill.

Step 3:

  • Whip cream until thickened, but not stiff, and fold into chilled candy mixture.

Step 4:

  • Pour back into tray freeze with control set at coldest point, until firm. Stir once or twice during freezing.

Step 5:

  • Serve with hot fudge sauce.