Mint Chocolate Chip Ice Cream
Make a batch of the Old Time Vanilla recipe, but use 1/3 cup sugar instead of the brown sugar. Add 1 1/2 tsp of
mint extract and when the ice cream is almost frozen, add 1 cup semi-sweet mini chocolate chips. This recipe is
just the right amount to put into two 9" graham cracker crust pie shells for a great ice cream pie. To really dress
up your ice cream pie, take a few small leaves from the rose bush out back, wash and dry them thoroughly. Take
the remaining chocolate chips and melt them in a double boiler. Use a butter knife to spread a thin layer of melted
chocolate on the back side of the leaves and place them in the freezer for about twenty minutes. Then add one
more coating of chocolate and replace the leaves in the freezer. After the leaves are frozen, peel the leaves from
the chocolate and garnish the pie. Between coatings, take a little melted chocolate and spread it very thinly on a
cool cookie sheet and place it in the refrigerator. When you have finished the second coating of the leaves, take
the cookie sheet from the refrigerator and with a sharp metal spatula, scrape up the chocolate into curls. Along
with the chocolate leaves, these make a really nice garnish.
OLD TIME VANILLA
In a large mixing bowl whisk two eggs*, add 1 can of sweetened condensed milk and whisk together until
thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup brown sugar and again mix thoroughly. Don’t pack the brown
sugar into the measuring cup, let it stay loose just as it comes out of the box. Then add 1 pint of heavy whipping
cream, 1 pint of half and half, 1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract. For the very best results
(who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to "age"
before freezing according to the directions with your ice cream freezer..
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.
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