Peppermint Ice Dream

• 12 cup granulated sugar
• 1 tablespoon cornstarch
• 2 13 cups unsweetened soymilk
• 2 organic egg whites, beaten lightly or 14 cup Egg Beaters egg substitute
• 2 tablespoons green creme de menthe (you can use clear, but it won't add the pretty green color)
• 14 teaspoon peppermint extract
• 2 tablespoons semisweet chocolate, finely chopped or grated (NOT unsweetened--I use chocolate chips)

1. In a large saucepan, whisk together sugar and cornstarch, then whisk in soy milk.
2. Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
3. Whisk several large spoonfuls of hot milk mixture into egg whites, then whisk egg mixture back into saucepan of hot milk.
4. Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil.
5. Tranfer mixture to a bowl and stir in Creme de Menthe and peppermint extract.
6. Refrigerate until cold (or overnight, if desired--I find that helps it thicken up more).
7. Freeze mixture in ice cream maker according to manufacturer's directions.
8. Add chopped chocolate towards the end of the freezing process.

sugar, cornstarch, unsweetened soymilk, egg whites, green creme, peppermint, semisweet chocolate

Taken from www.food.com/recipe/peppermint-ice-dream-95745 (may not work)