Mint Chocolate Chip Ice-Milk

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 cup low fat 1% milk
• 2 egg yolks beaten lightly
• 1 tablespoon white creme de menthe Green
• 1 ounce bittersweet chocolate Fine-quality, chopped
• unsweetened chocolate

1. In a saucepan whisk together sugar and cornstarch and whisk in milk. Bring mixture to a boil over moderate heat, stirring frequently, and boil, stirring constantly, 1 minute. Remove pan from heat.
2. In a small bowl stir about one-fourth milk mixture into yolks and pour into remaining milk mixture, whisking constantly. Cook mixture over low heat, stirring constantly, until slightly thickened and a thermometer registers 160 degrees. (Do not boil mixture or it will curdle.) Stir in creme de menthe and transfer mixture to a bowl. Chill mixture about 1 hour, or until cool.
3. In a small heavy saucepan melt chocolate over low heat, stirring occasionally, and cool slightly. Put chocolate in a small sealable plastic bag and seal bag, pressing out excess air. Squeeze chocolate to one corner of bag and snip off 1/8-inch from corner to form a makeshift pastry bag.
4. Freeze milk mixture in an ice-cream maker and with motor running add chocolate in a thin stream during last few minutes of freezing time.
5. This recipe yields 3 1/2 cups ice milk.

sugar, cornstarch, milk, egg yolks, white creme, bittersweet chocolate, chocolate

Taken from www.yummly.com/recipe/Mint-Chocolate-Chip-Ice-Milk-1664829 (may not work)