Ingredients

Instructions

  1. In a large saucepan stir together the sugar and gelatin.
  2. Stir in evaporated milk.
  3. Cook and stir over medium heat until sugar and gelatin dissolve and mixture almost boils.
  4. Remove from heat.
  5. In a small bowl slightly beat the egg white and egg.
  6. Stir about 1/2 cup of the hot gelatin mixture into the egg mixture; return all to saucepan.
  7. Cook and stir over low heat for 2 minutes more.
  8. Do not boil.
  9. Stir in the skim milk, creme de menthe or mint extract, and vanilla.
  10. Cover and refrigerate 1 hour.
  11. If mixture isn't smooth, strain mixture.
  12. If desired, stir food colouring into mixture.
  13. Stir in chopped chocolate.
  14. Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.