1 egg, beaten*
1 1/4 cups milk
2/3 cup sugar
1 1/2 cups heavy cream
1/2 cup crushed peppermint candies, divided
2 cups crushed Oreo cookies
Whipped cream, optional
Combine beaten egg, milk, sugar and salt in small saucepan. Cook ice cream custard,* stirring constantly over low heat, until mixture is slightly thickened and coats a metal spoon. Cool completely. Stir in heavy cream and 1/3 cup crushed peppermint candies; place in ice cream freezer and freeze according to manufacturers directions.
Press 1 3/4 cups crushed Oreo cookies against sides and bottom of 9” pie plate. Spoon frozen ice cream into prepared pie crust. Cover and freeze until firm.
To serve, sprinkle slices with remaining crushed cookies and peppermint candies, drizzle with chocolate syrup, add a dollop whipped cream and garnish with a mint leaf.
Egg, as an ingredient in ice cream, creates a smoother, richer taste. All ice creams made with egg should be cooked before freezing to prevent possible food poisoning. Time to prepare this recipe maybe made shorter by eliminating the egg and cooking. Combine milk, sugar, cream and salt; continue with recipe directions as written.
Recipe portions are for a small ice cream maker; for larger crowds, double or triple ingredients and freeze in large electric or hand crank ice cream freezer according to manufacturer’s directions.
Recipe was inspired by Tricia Breitweiser, former Utah State Dairy Princess. Makes 1 pie, serves 8.