Peppermint Pattie Ice Cream

1 cup half-and-half

1 cup heavy cream

4 ounces Egg Beaters or other egg substitute

2 tablespoons sugar

Dash salt

3 (1.5-ounce) chocolate-covered peppermint patties

1 teaspoon vanilla extract

6 hard peppermint candies, crushed (optional)

Combine half-and-half, cream, Egg Beaters, sugar and salt in a blender or food processor. Blend to combine.

Cut peppermint patties into 1/2-inch chunks, add to blender with vanilla and process on high until smooth. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice cream maker.

Follow the manufacturer’s instructions for freezing.

(Tip: Before unwrapping hard peppermint candies, hit each piece with a rolling pin or mallet to crush into small pieces. Do this at the last minute, because candies will absorb moisture from the air and stick together. Add the candy pieces to the mixture before you put it into the freezer, or wait until the ice cream is partially frozen and then add the candy.)

(Source: www.razzledazzlerecipes.com)