---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEPPERMINT ICE CREAM
  Categories: Desserts, Misc
       Yield: 8 servings
  
       3    Egg yolks, beaten
     1/2 c  Sugar
       1 c  Milk
     1/4 ts Salt
       2 c  Whipping (heavy) cream
       1 ts Vanilla
     1/2 c  Crushed peppermint
            -Candy sticks
            Few drops red or green food
  
   Mix egg yolks, sugar, milk and salt in 2-quart
   saucepan. Cover over medium heat, stirring constantly,
   just to boiling (do not boil). Refrigerat in chilled
   bowl 2 to 3 hours, stirring occasionally, until room
   temperature whipping cream and vanilla into milk
   mixture. Add crushed peppermint candy sticks and food
   color.  Pour into 1-quart ice-cream freezer. Freeze
   according to manufacturer’s directions. 8 SERVINGS
   (ABOUT 1/2 CUP EACH); 335 CALORIES PER SERVING. If you
   would like to try vanilla bean, omit vanilla extract
   and add a 3-inch piece of vanilla bean to the milk
   mixture before cooking. Before cooling, remove bean
   and split lengthwise. Scrape the seeds into cooked
   mixture with tip of a small knife; discard bean.
  
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