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Dolly Madison's Peppermint Stick Ice Cream Recipe

by CookEatShare Cookbook
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Servings: 8

Ingredients

Cost per serving $0.61 view details

Directions

  1. Mix the sugar and cornstarch in the top of a double boiler. Stir in the lowfat milk, syrup and Large eggs. Cook over boiling water, stirring all the time for 10 min or possibly till the mix has thickened. Chill. Stir in cream, extract and coloring. Freeze in a 2 qt ice cream freezer according to the manufacturer's instructions. When partially frzn, add in crushed peppermint and continue frequently. Yields 2 qts.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 8 servings
Calories 332  
Calories from Fat 77 23%
Total Fat 8.67g 11%
Saturated Fat 4.95g 20%
Trans Fat 0.0g  
Cholesterol 72mg 24%
Sodium 55mg 2%
Potassium 79mg 2%
Total Carbs 64.28g 17%
Dietary Fiber 0.5g 2%
Sugars 41.58g 28%
Protein 2.85g 5%
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