Real Mint Ice Cream

Ingredients:

• 1 quart fat-free half-and-half
• 2 cups lightly packed fresh mint leaves
• 1/2 cup granulated sugar
• 1 cup fat-free egg substitute
• pinch salt
• few drops green food coloring

Makes 10 Servings (1/2 cup per serving)

1. Combine half-and-half, mint, and sugar in a large saucepan and set over medium-high heat. Bring just to boil, stirring until sugar is dissolved. Remove saucepan from heat; cover and let stand 10 minutes. Pour mint mixture through sieve set over large bowl, pressing hard on solids to extract as much liquid as possible; discard solids.
2. Whisk together egg substitute and salt in medium bowl. Whisk in 1/2 cup of hot half-and-half mixture. Whisk into half-and-half mixture in saucepan and set over medium-low heat. Cook, whisking slowly and constantly, until custard is thickened and coats back of spoon, about 5 minutes (do not let boil).
3. Pour custard through fine-mesh sieve set over large bowl. Let cool to room temperature, whisking occasionally. Cover and refrigerate until thoroughly chilled, at least 3 hours or up to overnight.
4. Pour custard mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer container and freeze until firm, about 3 hours. Ice cream is best served within 1 day.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have you ice cream and eat it too when you're on you're healthy lifestyle. This homemade ice cream tastes better than the ice cream you would get at the local parlor or at the grocery store. If you don't have egg substitute, use real whole eggs and the ice cream will still be delicious. You can also use peppermint or any kind of mint in this recipe too. I also highly recommend adding a touch of pure vanilla to the ice cream for an extra touch of flavor and even add some dark chocolate chips for flavor and crunch.