Mint-chocolate Chip Ice Milk Recipe
Yield: 2 quartsRecipe by luhu.jp
Ingredients:
3/4 cup: Sugar,
1 package: Unflavored gelatin,
12 ounce: Can evaporated skim milk,
1: Egg white,
1: Egg,
2 1/2 cup: Skim milk,
2 T: White creme de menthe,
2 tsp: Vanilla,
Several drops green food coloring, optional
1 1/2 ounce: Semisweet chocolate, chopped
Directions:
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 4-5 quart ice cream freezer according to
manufacturers directions.
Nutritional information per serving: 96 calories, 4 g protein, 17 g
carbohydrate, 1 g fat, 19 mg cholesterol, 55 mg sodium, 159 mg potassium
I lowered the cholesterol by using egg substitute and it worked great. No
one at the BBQ knew it was heart healthy.
Adapted from Better Homes & Gardens New Dieters Cook Book by Steve
Weesner.
Source from luhu.jp
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 4-5 quart ice cream freezer according to
manufacturers directions.
Nutritional information per serving: 96 calories, 4 g protein, 17 g
carbohydrate, 1 g fat, 19 mg cholesterol, 55 mg sodium, 159 mg potassium
I lowered the cholesterol by using egg substitute and it worked great. No
one at the BBQ knew it was heart healthy.
Adapted from Better Homes & Gardens New Dieters Cook Book by Steve
Weesner.
Source from luhu.jp