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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate Peppermint Ice Cream

Makes: 8 servings
Serving size: 1/2cup Yield: about 4 cups ice cream (8, 1/2-cup servings)
Prep 20 mins Chill  overnight Freeze  according to manufacturer's directions plus 4 hours
Chocolate Peppermint Ice Cream
Ingredients
  • 1/2  cup  granulated sugar
  • 1/3  cup  unsweetened cocoa powder
  • 1/2  cup  sweetened condensed milk
  • 1 1/2  cups  milk
  • 2  ounces  coarsely chopped peppermint
  • 1  teaspoon  vanilla
  • 1  cup  whipping cream
Directions

1. In a medium saucepan stir together sugar, cocoa powder, sweetened condensed milk and milk. Cook and stir, constantly, over medium heat until mixture just boils. Reduce heat and simmer for 5 minutes, stirring constantly. Transfer to a storage container and stir in chopped peppermint. Cover and chill overnight.

2. Strain the chocolate mixture through a fine mesh sieve; discard solids. Stir in vanilla and whipping cream. Freeze in a 2-quart ice cream freezer according to manufacturer's directions. Transfer to an airtight storage container and freeze for 4 hours before serving.

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