Mint Chocolate Chip Ice Milk - Genie
Gourmet August 1995
Makes 3 1/2 cups

1/2 c sugar
1 T cornstarch
2 1/3 c 1% milk
2 large egg yolks, beaten lightly
1 T crème de menthe
1 oz bittersweet chocolate, chopped
 
 In a sauce pan, whisk together sugar and cornstarch. Whisk in milk.
Bring mixture to a boil over moderate heat, stirring frequently. Boil,
stirring constantly 1 minute. Remove pan from heat.
 In a small bowl, stir about 1/4 of milk mixture into yolks and stir
to combine. Pour egg mixture back into milk mixture, whisking
constantly.
 Cook mixture over low heat, stirring constantly, until slightly
thickened and a thermometer registers 160 degrees. Stir in crème de
menthe and transfer mixture to a bowl.
 Chill mixture until cool, about 1 hour.
 Freeze according to your ice cream maker instruction. While ice milk
is freezing, melt chocolate. Pour melted chocolate into ice milk mixture
during the last few minutes of freezing time.