Mint-Chocolate Chip Ice Cream

  • Prep Time: 50 mins
  • Total Time: 1 hrs 50 mins
  • Serves: 14,Yield: 7cups
  • Ingredients

  • 3/4 cupsugar
  • 1envelopeunflavored gelatin
  • 1 (12ounce) cans evaporated low-fat milk
  • 1egg white
  • 1egg
  • 2 1/2 cupsskim milk
  • 1tablespoonwhite creme de menthe( or a few drops mint extract)
  • 2teaspoonsvanilla
  • green food coloring(optional)
  • 1 1/2 ouncessemisweet 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.
  • 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 itA great healthy alternative to ice cream!”

  • “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!”

  •