Mint-Chocolate Chip Ice Cream

Name: Mint-Chocolate Chip Ice Cream
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 7 cups, 14 serving(s)
Ingredients: 3/4 cup sugar; 1 envelope unflavored gelatin; 1 (12 ounce) can evaporated low-fat milk; 1 egg white; 1 egg; 2 1/2 cups skim milk; 1 tablespoon white creme de menthe (or a few drops mint extract); 2 teaspoons vanilla; green food coloring (optional); 1 1/2 ounces semisweet chocolate, chopped

Submitted by mielhollinger

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photo by LUv 2 BaKE

Ready In:: 1hr 50mins
Ingredients:: 10
Yields:: 7 cups
Serves:: 14

ingredients

³⁄₄ cup sugar
1 envelope unflavored gelatin
1 (12 ounce) can evaporated low-fat milk
1 egg white
1 egg
2 ¹⁄₂ cups skim milk
1 tablespoon white creme de menthe (or a few drops mint extract)
2 teaspoons vanilla
green food coloring (optional)
1 ¹⁄₂ ounces semisweet chocolate, chopped

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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Reviews

This is really good! I have to admit I was a little hesitant when I saw the ingredients, but the flavor is great, and my family loved it A great healthy alternative to ice cream!

niki1128
I am very impressed with this ice cream! I love how the egg is cooked, as I won't eat raw egg. I also loved how light is is...I didn't have to change a thing. Once recipe would be perfect for a 1 1/2 quart ice cream maker as it was slightly too much for my 1 quart. I used mint extract instead of creme de menthe, and used about 1 tsp of it instead of a few drops. The ice cream itself was nice and creamy and stayed somewhat soft in the freezer, although after a week it became a little more icy. A very good ice cream I will definitely be making again!! Thanks!

LUv 2 BaKE