Quick Peppermint Ice Cream

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  • 1/2 gallon good-quality vanilla ice cream
  • 3 ounces (about 1/2 cup) crushed peppermint candy
  • 1 1/2 teaspoons pure peppermint extract
  • 1/2 teaspoon red food coloring


Let ice cream sit out of freezer for about 30 minutes to soften.
Using a large spoon, scoop ice cream into a large bowl.
Fold in remaining ingredients, working quickly but not stirring too hard; goal is to incorporate ingredients and not melt ice cream more than necessary.
Return ice cream to carton, cover and return to freezer for at least 1 hour before serving.

Recipe from Central Market Poulsbo - Culinary Resource Center
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