Mint-Chocolate Chip Ice Cream
At a Glance
- Total
- 1 hr 50 min
- Servings
- 7.00 cups, serving(s)
Categories
- Dessert
- Churned
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 7. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mint-Chocolate Chip Ice Cream brings together 3/4 cup sugar, 1 envelope unflavored gelatin, 1 (12 ounce) can evaporated low-fat milk in a practical dish for home cooking. It takes about 1 hr 50 min to prepare and cook. It makes approximately 7 servings.
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Equipment
Large saucepan, small bowl, refrigerator, 4- or 5-quart ice cream freezer
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
Instructions
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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