Mint-Chocolate Chip Ice Cream

Recipe by mielhollinger
READY IN: 1hr 50mins
SERVES: 14
YIELD: 7 cups
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup sugar
  • 1
    envelope unflavored gelatin
  • 1
    (12 ounce) can evaporated low-fat milk
  • 1
    egg white
  • 1
  • 2 12
    cups skim milk
  • 1
    tablespoon white creme de menthe (or a few drops mint extract)
  • 2
    teaspoons vanilla
  • green food coloring (optional)
  • 1 12
    ounces semisweet chocolate, chopped
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DIRECTIONS

  • In a large saucepan stir together the sugar and gelatin.
  • Stir in evaporated milk.
  • Cook and stir over medium heat until sugar and gelatin dissolve and mixture almost boils.
  • Remove from heat.
  • In a small bowl slightly beat the egg white and egg.
  • Stir about 1/2 cup of the hot gelatin mixture into the egg mixture; return all to saucepan.
  • Cook and stir over low heat for 2 minutes more.
  • Do not boil.
  • Stir in the skim milk, creme de menthe or mint extract, and vanilla.
  • Cover and refrigerate 1 hour.
  • If mixture isn't smooth, strain mixture.
  • If desired, stir food colouring into mixture.
  • Stir in chopped chocolate.
  • Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.
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