Peppermint Ice Cream

Serves:

Ingredients:

1/2 lb Peppermint stick candy
3/4 c Cream; or top milk
1/4 ts Salt
1/2 ts Unflavored gelatine
2 ea Eggs
2 tb Sugar
1 c Cream; whipped

Method:

Crush candy fine.
Put with milk, salt and gelatine in top part of double boiler.
Place over boiling water and heat, stirring ocassionally until candy is melted.
Remove from stove, strain and turn into freezing try of refrigerator, chill thoroughly.
Seperate eggs.
Beat whites first to froth, add sugar gradually, beating it in, beat until stiff.
Whip cream.
Beat yolks until thick and lemon colored.
Fold yolks into whites then cream.
Last, folk in peppermint mixture, mixing well.
Return to freezing tray, freeze, stirring occassionally.
Serve with hot fudge sauce or devils food cake.
Note: The eggs are NOT cooked in this recipe.
It may pose a health hazard due to salmonella.
Source: Mrs.
F.
C.
Silver, Valley College Grange, Wayne County, OH