Title: Chocolate Chip Ice Cream
Categories: Dessert
Yield: 16 Servings

2 1/2 c Milk
2 3/4 c Sugar
1 ts Salt
2 1/2 c Half and half
1 1/2 ts Vanilla extract
6 c Whipping cream
12 oz Chocolate chips

--------------------------------FOR 6 QUARTS--------------------------------
4 c Milk
3 3/4 c Sugar
1 1/4 ts Salt
4 c Half and half
2 ts Vanilla extract
9 c Whipping cream
18 oz Chocolate chips

From: ak399@cleveland.freenet.edu (Carole A. Resnick)

Date: 23 Jun 1994 14:58:27 -0400
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
remove 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.

NOTE: Can use grated semisweet chocolate instead of chocolate chips.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.