|
|
DESSERTS: FROZEN TREATS
Mint Chocolate Chip Ice Cream
|
Mint
Chocolate Chip Ice Cream- Lowfat |
|
|
|
Very good!
|
|
1½
cups |
|
2%
lowfat milk, divided |
|
|
¼
cup |
|
granulated sugar |
|
|
1
cup |
|
fat-free sweetened condensed milk |
|
|
3
large |
|
eggs |
|
|
1½
tsp |
|
peppermint extract (or to taste) |
|
|
½
cup |
|
chocolate chips, chopped |
|
|
|
|
|
|
1 |
Beat eggs
with sugar until pale, yellow and foamy. |
|
2 |
Heat 1 cup
of milk slowly until it reaches a simmer.
Gradually beat in milk with egg mixture. Return
to heat. |
|
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! |
|
4 |
Strain egg
mixture through a fine mesh sieve into a large
bowl. Mix in condensed milk, remaining ½ cup
milk, and peppermint extract. |
|
5 |
Refrigerate
mixture until completely chilled- at least 8
hours. |
|
6 |
Freeze in
ice cream maker according to manufacturer's
instructions. When slightly thickened, add
chocolate chips. Freeze until ready to serve. |
|
|
|
|
Yield: 1 quart |
|
|
|
Cooking Tips |
|
*Be sure to use
peppermint extract and not spearmint. |
|
**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). |
|
|
|
Recipe Source |
| "JJSooner"
CLBB |
|
|
|
PRINT this
Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This is my husband's favorite type of ice
cream. He loved this homemade version too!"
-San Diego, CA
|
|
