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Friday, April 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 1/2 cups of milk
  • 2 3/4 cups of sugar
  • 1/8 tsp. salt
  • 3 cups half and half
  • 1 1/12 tbs. vanilla extract
  • 6 cups whipping cream
  • 2 tsp. peppermint extract
  • 1/2 tsp. green food coloring
  • 12 oz. (2 cups) chocolate chips
Scald milk until it bubbles from around the edge of the pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Add peppermint extract and green food coloring to chilled mixture. Pour mixture into ice cream canister. Alternate putting one cup of ice and one cup of rock salt to the fill line on the outside of the canister, stirring the mixture the whole time. Pour chocolate chips into the semi-hardened ice cream (after about 25-30 minutes). Continue stirring mixture for another 15 minutes or until the ice cream motor stops. Remove mixture from canister and freeze for 1 1/2 to 2 hours. Makes 4 quarts.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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