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EASY PEPPERMINT ICE CREAM
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1 quart whole milk
1 pound (16 ounces) peppermint candy
1 pint (2 cups) half-and-half
1 pint (2 cups) whipping cream, whipped
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Combine the milk and candy. Cover and refrigerate for 12 hours. Candy will dissolve.
Combine the candy mixture with the half-and-half. Make sure ingredients are chilled. Then gently fold the whipped cream into the candy mixture. Pour mixture into freezer can of hand-turned or electric ice cream freezer. Freeze according to freezer manufacturer's directions. Let ice cream ripen for at least 1 hour before serving. Makes about 1 gallon.
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Posted by WhisperingPass on Jun 30, 2005
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Source: http://www.nancys-kitchen.com
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