From Paulette Vickery's Recipe Collection

Chocolate Chip Ice Cream

desserts

2 cup milk
1 cup sugar
1/4 teaspoon salt
4 cup lite or table cream
4 tablespoon vanilla
1 2/3 cup chocolate chips

Scald milk, but do not boil, as milk will curdle. Add sugar and salt, and stir until desolved. Add cream or Half and Half, and stir in vanilla. Allow mixture to cool. Freeze until mixture reaches a mushy consistency, about 15 minutes. Add grated or chopped simisweet chocolate to freezer can, and continue freezing until ice cream is firm. Instead of simisweet chocolate which has been grated or chopped, mini simisweet chocolate chips may be used. Makes 2 quarts.

Yield: 24 servings




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