Ingredients
1 1/2 C Milk
1 1/2 Cups Heavy Cream
1/3 C Instant Nonfat Powdered Milk (improves consistency)
1/2 C Sugar
1 T Peppermint Extract
2 oz. Semisweet Chocolate
Preparation
Sift 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 maker according to the manufacturer’s directions. Meanwhile melt the chocolate in a double boiler. When the chocolate is melted and the ice cream is set use a rubber spatula to drizzle the melted chocolate into the ice cream. The chocolate will break into little “chips” when it hits the frozen ice cream.
