Light Mint Chocolate Chip Ice Cream - cooking recipe

Ingredients

2 cups fat-free half-and-half
1 cup skim milk
1 cup granulated sugar
4 ounces pastuerized egg substitute (Egg Beaters)
1/2 - 1 teaspoon peppermint extract
3/4 - 1 cup semi-sweet chocolate chips or 3/4-1 cup miniature semisweet chocolate chips

Preparation

Stir together egg substitute, sugar, and mint extract and combine well.
Add half-n-half and milk and stir until incorporated.
Chill for at least 30 minutes.
Pour chilled liquid into your ice cream maker.
Five minutes before freezing is complete, add the chocolate chips.
Enjoy!
Note: Be careful of the mint extract; some are stronger than others (start at smallest amount and taste before freezing).