Peppermint Ice Cream
Rec.food.recipes/Boston-Baden (1994)
Makes slightly more than 1 quart

1/2 cup finely crushed peppermint candy, or
1/4 tsp. Peppermint oil
1/4 cup creme de menthe
1 large egg (pasteurized egg product)
1 cup half-and-half
1/2 cup granulated sugar
1 tsp. Vanilla extract
3 cups heavy cream
4 drops red food coloring (optional)

Put the crushed peppermint candy and the creme de menthe in a blender and blend on high speed for about 30 seconds. Add the egg, half and half, sugar, and vanilla extract, and blend on medium speed until the mixture is smooth and the sugar is dissolved. Slowly add the cream and blend on low speed for 30 seconds.

Transfer the mixture to your ice-cream machine and freeze according to manufacturer's instructions.