Peppermint Stick Ice Cream

In "Charleston Receipts" 1950, 2-Marion Reynolds King 1893-1958, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: MATERNAL LINE (BOB) on December 21, 2009 at 7:01 am

1 cup milk
1 pint heavy cream
1/2 pound peppermint stick candy, crushed

Heat milk in top of double boiler; add candy and stir constantly until dissolved. Pour into tray of refrigerator and chill. Whip cream until thickened, but not stiff, and fold into chilled candy mixture. Pour back into tray and freeze, with control set at coldest point, until firm. Stir once or twice during freezing. Serve with hot fudge sauce. Serves 6 to 8.


(Editor’s note: I don’t think our family ever made home-made peppermint ice cream, but we sure are good at hunting for it at the grocery store! As soon as the manufacturers started rolling it out in November, both Grandma/Momma/Bee and my Mama/Penny would start stocking their freezers. How did it get to be Granddaddy/Daddy/Bob’s favorite? The above recipe comes from “Charleston Receipts,” a 1950 cookbook published by the Charleston Junior League and given to Grandma/Momma/Bee by Marion Patterson Reynolds King, Granddaddy/Daddy/Bob’s mother.)

  1. Oh wow. We’ve got to make this. Peppermint ice cream is one of my favorites now, and when I buy it at the store, Lauren won’t eat any!! So I get it ALL!!

  2. Granddaddy had various “loves” – sometimes flavors just appealed to him. He also used to love licorice, and for a time, would put so much pepper on a salad that you literally couldn’t see the salad. It just looked like a mound of pepper. I can remember him saying, “Food is just so good!” So I don’t know that there was a reason.

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