Peppermint Ice Cream


2 1/2 cups 2% reduced-fat milk, divided

2 large egg yolks

2 teaspoons vanilla extract

1 (14-ounce) can fat-free sweetened condensed milk

2/3 cup crushed peppermint candies (about 25 candies)



Combine 1 1/4 cups 2% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.