Serves: 24
Total Calories: 222
Beat eggs. Add sugar and beat until quite stiff. Add milk, cream, peppermint extract and salt. Add green food coloring to desired shade. Chill 20 minutes, then freeze in gallon freezer. When ice cream thickens add chocolate. Freeze for remaining time in shallow pan in refrigerator freezer.
This Chocolate Mint Ice Cream recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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