Mint-Chocolate Chip Ice Milk

• 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

1. In a large saucepan, stir together the sugar and gelatin. Stir in evaporated skim milk.
2. Cook and stir over medium-low heat until sugar and gelatin dissolve and mixture almost boils; remove from heat.
3. 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.
4. Cook and stir over low heat 2 minutes more.
5. Do not boil.
6. Stir in 2 1/2 cups skim milk, creme de menthe and vanilla.
7. Cover and chill in the refrigerator for 1 hour. Stir food coloring into cooled milk mixture, if desired.
8. Stir in semi-sweet chocolate.
9. Freeze mixture in a 4 to 5-quart ice cream freezer according to manufacturer's directions.
10. Makes 16 (1/2 cup) servings.

sugar, unflavored gelatin, milk, egg, egg, milk, white creme, vanilla, several drops, semisweet chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1036049 (may not work)