Butter Mint Ice Cream

Butter Mint Ice Cream


  • 4 eggs
  • 1 1/2 cups sugar
  • 1 quart half and half
  • 1 package (3 oz.) vanilla instant pudding
  • Pinch of salt
  • 4 cups milk
  • 1 1/2 cups Katharine Beecher Butter Mints, broken


Beat effs well in large bowl. Add sugar and beat until lemon-colored. Add half and half; combine. Add pudding and salt; mix well. Add milk and Butter Mints. Freeze in electric or hand-turned ice cream freezer, in two batches if necessary.

Makes 20-24 servings.