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© Meredith Corporation. All rights reserved. Used with permission.
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In a large saucepan, stir together sugar and gelatin. Stir in evaporated milk. Cook and stir over medium heat until sugar and gelatin dissolve and mixture almost boils. Remove from heat.
In a small bowl, lightly beat the egg white and egg. Stir about 1/2 cup of the hot gelatin mixture into the egg mixture; return all to saucepan. Cook and stir over low heat for 2 minutes more. Do not boil. Stir in milk, creme de menthe (or mint extract) and vanilla. Cover and refrigerate for 1 hour.
If mixture isn't smooth, strain mixture. Stir food coloring into mixture, if desired. Stir in chopped chocolate. Freeze mixture in a 4- or 5-quart ice-cream freezer according to manufacturer's directions.