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Chocolate Chip Ice Cream
Servings: 16

2 1/2 cups milk
2 3/4 cups sugar
1 t salt
2 1/2 cups half-and-half
1 1/2 t vanilla extract
6 c whipping cream
12 oz chocolate chips

Scald milk until bubbles form around edge. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in half and half,
vanills and whipping cream. Cover and refrigerate 30 minutes.
Freeze as directed. Immediately upon removing dasher, stir in chocolate.


Variation:

Mint Chocolate Chip: Add peppermint extract (2 teaspoons for 4
quart or 1 tablespoon for 6 quart) and green food coloring (1/4
teaspoon for 4 quart or 1/2 teaspoon for 6 quart) to mixture before
refrigerating. Proceed as directed.


Ingredients for 6 quarts:

4 cups milk
3 3/4 cups sugar
1 1/4 teaspoons salt
4 cups half and half
2 teaspoons vanilla extract
9 cups whipping cream
18 ounces chocolate chips

Can use grated semisweet chocolate instead of chocolate chips.

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