Mint-Chocolate Chip Ice Milk - cooking recipe

Ingredients

3/4 c. sugar
1 envelope unflavored gelatin
1 (12 oz.) can evaporated skim milk
1 egg white
1 egg
2 1/2 c. skim milk
2 Tbsp. white creme de menthe
2 tsp. vanilla
several drops green food coloring (optional)
1 1/2 sq. (1 1/2 oz.) semi-sweet chocolate, chopped

Preparation

In a large saucepan, stir together the sugar and gelatin. Stir in evaporated skim milk.
Cook and stir over medium-low heat until 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 semi-sweet chocolate.
Freeze mixture in a 4 to 5-quart ice cream freezer according to manufacturer's directions.
Makes 16 (1/2 cup) servings.