Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.
- 1 Cup milk
- 1 Pint heavy cream
- 1/2 Pound peppermint stick candy, crushed
Heat milk in top of double-boiler; add candy and stir constantly until dissolved.
Pour into tray of refrigerator and chill.
Whip cream until thickened, but not stiff, and fold into chilled candy mixture.
Pour back into tray freeze with control set at coldest point, until firm. Stir once or twice during freezing.
Serve with hot fudge sauce.