Low Fat Mint Chocolate Chip Ice Cream

Instructions

1. In a large bowl, beat the eggs with sugar until pale, yellow and foamy.
2. In a small saucepan, heat 1 cup of milk slowly until it reaches a simmer. Very gradually beat in the milk with the egg mixture in the bowl. Pour this into the pan and return to heat.
3. Heat slowly, while stirring, until the mixture slightly thickens (coats the back of a spoon). Be careful... don't heat too quickly or you'll end up with scrambled eggs!
4. Strain the egg custard mixture through a fine mesh sieve into a large bowl. Whisk in the condensed milk, remaining 1/2 cup milk, and peppermint extract.
5. Refrigerate the mixture until completely chilled- at least 8 hours.
6. Process in your ice cream maker according to the manufacturer's instructions. When slightly thickened (toward the end), add the chocolate chips. Scrape into a container, and freeze until ready to serve.