Peppermint Ice Cream - serves 1

1/2 lb Peppermint stick candy
3/4 cup cream or top milk
1/4 tsp salt
1/2 tsp unflavored gelatine
2 ea eggs
2 tbsp sugar
1 cup cream whipped

Crush candy fine. Put with milk, salt and gelatine in top part of double boiler.
Place over boiling water and heat, stirring ocassionally until candy is melted.
Remove from stove, strain and turn into freezing try of refrigerator, chill thoroughly.
Seperate eggs. Beat whites first to froth, add sugar gradually, beating it in, beat until stiff.
Whip cream. Beat yolks until thick and lemon colored.
Fold yolks into whites then cream. Last, folk in peppermint mixture, mixing well.
Return to freezing tray, freeze, stirring occassionally.
Serve with hot fudge sauce or devils food cake.