Recipe - Peppermint Ice Cream

3 Egg yolks, beaten
One half cup Sugar
1 cup Milk
One fourth teaspoon Salt
2 cup Whipping (heavy) cream
1 teaspoon Vanilla
One half cup Crushed peppermint
Candy sticks
Few drops red or green food

Mix egg yolks, sugar, milk and salt in 2quart 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 1quart icecream freezer. Freeze
according to manufacturer's directions. 8 SERVINGS (ABOUT One half CUP EACH);
335 CALORIES PER SERVING. If you would like to try vanilla bean, omit
vanilla extract and add a 3inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini