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

Soften gelatin in cold milk; dissolve in hot milk. Add salt and all but 1/4 c. 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.