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Mint Chocolate Chip Ice Cream

1 1/2 cups milk
1 1/2 cups heavy cream
1/3 cup instant nonfat powdered milk
1/2 cup sugar
1 Tablespoon peppermint extract
1 1/2 ounces semisweet chocolate

Stir together sugar and nonfat milk in a mixing bowl. Add 1/2 cup
of the milk, stirring until smooth; then add the rest of the milk,
the cream, and the peppermint extract, stirring until well-combined.
Freeze in an ice-cream machine according to manufacturer's directions.

Meanwhile, snip a tiny piece off the corner of a zipper sandwich
bag. Melt the chocolate gently in a small glass dish over hot
water. When the chocolate is melted and the icecream is finished
freezing, use a rubber scraper to get the melted chocolate into
the plastic bag near the snipped corner. While the machine is
still churning, squeeze the chocolate into the icecream in a stream;
it will break into little 'chips' as it hits the frozen mass.

Makes about 1 quart

VARIATION: Mint Hydrox (or Oreo) Ice Cream: Substitute 15 cookies,
crushed roughly with a rolling pin, for the chocolate. Add cookie
pieces at the end of freezing time, continuing to process only
until they are incorporated into the ice cream.


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