Peppermint Ice Cream (From Cooking Light) - cooking recipe

Ingredients

2 1/2 cups 2% low-fat milk, divided
2 large egg yolks
2 teaspoons vanilla
1 (14 ounce) can fat-free sweetened condensed milk
2/3 cup crushed peppermint candy (about 25 candies)

Preparation

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