Mint-Chocolate Chip Ice Cream
- 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 fat-free milk, creme de menthe or mint extract, and vanilla. Cover and refrigerate for 1 hour.
- If mixture isn't smooth, strain mixture. Stir food coloring into mixture, if desired. Stir in chopped chocolate. Freeze mixture in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Makes 14 (1/2-cup) servings.
From the Test Kitchen
Homemade ice cream tastes better and melts more slowly if it is ripened before serving. To ripen ice cream in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Place the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours. When using an ice-cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours.
Nutrition Facts (Mint-Chocolate Chip Ice Cream)
- Per serving:
- 106 kcal cal.,
- 2 g fat
- (0 g sat. fat,
- 20 mg chol.,
- 45 mg sodium,
- 18 g carb.,
- 0 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet