Mint Chocolate Chip Ice Milk
|Sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Evaporated skim milk||12 Ounce (1 Can)|
|Skim milk||2 1⁄2 Cup (40 tbs)|
|White creme de menthe||2 Tablespoon|
|Green food coloring||3 Drop|
|Semi-sweet chocolate square||1 1⁄2 , chopped|
In a large saucepan stir together the sugar and gelatin.
Stir in evaporated skim milk.
Cook and stir over medium low heat till sugar and gelatin dissolve and mixture almost boils; remove from heat.
In a small bowl slightly beat egg white and egg.
Stir about 1/2 cup of the hot gelatin mixture into the eggs; return all to saucepan.
Cook and stir over low heat 2 minutes more.
Do not boil.
Stir in 2 1/2 cups skim milk, creme de menthe, and vanilla.
Cover and chill in the refrigerator for 1 hour.
Stir food coloring into cooled milk mixture, if desired.
Stir in semisweet chocolate.
Freeze mixture in a 4 to 5 quart ice cream freezer according to manufacturer's directions.