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PEPPERMINT-CANDY ICE CREAM
6 quarts

6 quarts half and half
3 14-oz cans sweetened condensed milk
2 cups milk
3 tablespoons vanilla extract
1 cup water
2 cups coarsely crushed peppermint candies

In 6 quart ice cream freezer can, stir first 5 ingredients with 1
cup peppermint candies. Refrigerate 1 hour or until thoroughly
chilled. Remove can from refrigerator and prepare according to
machine instructions. With spoon, stir in remaining candies.

HOME-FREEZER METHOD: In large bowl, stir one 14-oz can sweetened
condensed milk, 1 cup water, 1 tablespoon vanilla extract and half
of 2/3 cup coarsely crushed peppermint candies. Fold in 2 cups
heavy or whipping cream, whipped. Pour into 12 " X 8" pan. Cover.
Freeze 1 hour. Spoon into large bowl. With mixer at medium speed,
beat until smooth. Fold in remaining candies. Refreeze until firm
(makes 6 cups or 6 servings.)

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