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Very good!
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1½ cups |
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2% lowfat
milk, divided |
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¼ cup |
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granulated
sugar |
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1 cup |
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fat-free
sweetened condensed milk |
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3 large |
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eggs |
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1½ tsp |
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peppermint
extract (or to taste) |
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½ cup |
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chocolate
chips, chopped |
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1 |
Beat eggs with sugar
until pale, yellow and foamy. |
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2 |
Heat 1 cup of milk
slowly until it reaches a simmer. Gradually beat in milk
with egg mixture. Return to heat. |
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3 |
Heat slowly, while
stirring, until mixture slightly thickens (coats the
back of a spoon). Be careful... don't heat too quickly
or you'll end up with scrambled eggs! |
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4 |
Strain egg mixture
through a fine mesh sieve into a large bowl. Mix in
condensed milk, remaining ½ cup milk, and peppermint
extract. |
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5 |
Refrigerate mixture
until completely chilled- at least 8 hours. |
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6 |
Freeze in ice cream
maker according to manufacturer's instructions. When
slightly thickened, add chocolate chips. Freeze until
ready to serve. |
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Yield: 1 quart |
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Cooking Tips |
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*Be sure to use peppermint
extract and not spearmint. |
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**As with all ice cream
recipes, they will turn out best if the base is thoroughly
chilled (at least 8 hours), and if the insert is completely
frozen (24 hours or more). |
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Recipe Source |
| "JJSooner"
CLBB |
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