Ingredients
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1/2 cup granulated sugar
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1 tablespoon cornstarch
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2 1/3 cups unsweetened soymilk
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2 organic egg whites, beaten lightly or 1/4 cup Egg Beaters egg substitute
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2 tablespoons green creme de menthe (you can use clear, but it won't add the pretty green color)
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1/4 teaspoon peppermint extract
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2 tablespoons semisweet chocolate, finely chopped or grated (NOT unsweetened--I use chocolate chips)
Instructions
- In a large saucepan, whisk together sugar and cornstarch, then whisk in soy milk.
- Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
- Whisk several large spoonfuls of hot milk mixture into egg whites, then whisk egg mixture back into saucepan of hot milk.
- Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil.
- Tranfer mixture to a bowl and stir in Creme de Menthe and peppermint extract.
- Refrigerate until cold (or overnight, if desired--I find that helps it thicken up more).
- Freeze mixture in ice cream maker according to manufacturer's directions.
- Add chopped chocolate towards the end of the freezing process.