1 env. unflavored gelatin
1/2 c. cold milk
1 1/2 c. milk, scalded
1 (9 oz.) pkg. peppermint stick candy, crushed, 1 1/4 c.
2 c. whipping cream, whipped

Soften gelatin in cold milk; dissolve in hot milk. Add 1/4 teaspoon and all but 1/4 cup candy to hot milk; stir to dissolve. Freeze in refrigerator tray. Break up; beat smooth with electric mixer. Fold in cream and reserved candy. Tint pink. Freeze in refrigerator tray. Serves 6 to 8.