Fresh Mint-Chocolate Chip Ice Cream

Ingredients:

• 4 cups fat-free half-and-half
• 2 cups fresh mint leaves
• 1/2 cup granulated sugar
• 1 cup fat-free egg substitute
• pinch salt
• 1 cup mini chocolate chips

Makes 10 Servings (1/2 cup per serving)

1. Combine the half-and-half, mint, and sugar in a large saucepan and set over medium-high heat. Bring just to a boil, stirring until the sugar is dissolved. Remove the saucepan from the heat; cover and let stand about 10 minutes. Pour the mint mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids.
2. Whisk together the egg substitute and salt in a medium bowl. Slowly add 1/2 cup of the hot half-and-half mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cooking whisking slowly and constantly, until the custard thickens and coats the back of a spoon, about 5 minutes ( do not let boil).
3. Immediately pour the custard through a fine-mesh sieve set over a large bowl. Let cool to room temperature, whisking occasionally. Cover and refrigerate until thoroughly chilled, about 3 hours.
4. Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions, adding the chocolate chips about 10 minutes before the ice cream is done. Transfer the ice cream to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. This ice cream is best served the day it's made.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook.  This is what I call ice cream. If you love mint chocolate chip at your local ice cream parlor, you will love this homemade classic. It's taste better than what you would buy at the parlor or at the grocery store. I highly recommend adding a touch of vanilla for a sweet flavor and I highly recommend using dark chocolate chips because dark chocolate is more seductive in taste.