Mint chocolate chip ice-milk

1 servings

Ingredients

Quantity Ingredient
½ cup Sugar
1 tablespoon Cornstarch
2⅓ cup Low-fat; (1%) milk
2 larges Egg yolks; beaten lightly
1 tablespoon Green white creme de menthe
1 ounce Fine-quality bittersweet chocolate; chopped
(not unsweetened chocolate)

Directions

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. 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.

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 ⅛-inch from corner to form a makeshift pastry bag.

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. This recipe yields 3½ cups ice milk.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-D226 broadcast 04-22-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-28-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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