MINT CHOCOLATE CHIP ICE CREAM

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons peppermint extract
Green food coloring (optional)
2 cups (1 pint) half-and-half (omit for refrigerator-freezer method)
2 cups (1 pint) whipping cream, unwhipped
3/4 cup mini chocolate chips

In large bowl, combine sweetened condensed milk, peppermint extract and food coloring (optional); mix well. Stir in remaining ingredients.

Pour into ice cream freezer container. Freeze according to manufacturer’s instructions.

Freeze leftovers.

REFRIGERATOR-FREEZER METHOD:
Omit half-and-half; reduce mini chocolate chips to 1/2 cup. Whip whipping cream. In large bowl, combine sweetened condensed milk, extract and food coloring (optional); mix well. Fold in whipped cream and chocolate chips. Pour into 9 x 5-inch loaf pan or other 2- quarts container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Makes about 1 1/2 quarts
Source: Eagle Brand