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 26 candies)

1. Combine 1 1/4 cups reduced-fat milk and egg yolks in a heavy saucepan over medium heat, stirring with a whisk. Cook over medium heat 9 minutes or until mixture is slightly thick and coats the back of a spoon, stirring constantly (do not boil). Cool egg mixture slightly.
2. Combine remaining 1 1/4 cups reduced-fat milk, vanilla, and condensed milk in a large bowl. Gradually add egg mixture, stirring with a whisk. Cover and chill thoroughly. Stir in crushed candies. Pour mixture into the 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.
3. Young Chefs can:
4. Count out candies
5. Add crushed candies
6. Older Chefs can:
7. Unwrap candies, and measure crushed candies
8. Pour mixture into ice-cream freezer

milk, egg yolks, vanilla, condensed milk, peppermint candies

Taken from www.myrecipes.com/recipe/peppermint-ice-cream-1 (may not work)