* Exported from MasterCook *
Chocolate "Lower Fat" Ice Cream
Recipe By : The Ultimate Ice Cream Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Prep Method
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2 Cups Skim Milk
1/4 Cup Cocoa Powder
2 Ounces Unsweetened Chocolate -- Chopped
2 Egg Beaters® 99% Egg Substitute
1 Can Sweetened Condensed Milk -- Lowfat
1 Teaspoon Vanilla Extract
Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa and bring the milk back to a simmer. Simmer for 3 minutes, stirring constantly. Remove from the heat and add the chocolate. Stir until melted.
Slowly beat the warm milk and the chocolate into the eggs in a bowl. Return the whole mixture to the pan set over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour
the hot chocolate custard through a strainer into a large, clean bowl. Stir in the sweetened condensed milk and vanilla. Cover and refrigerate until cold or overnite.
Next day -
Stir the chilled custard then freeze in 1 or 2 batches in your ice cream machine according to the instructions for the machine. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.
Nutritional Info:
Calories - 160.3
Fat - 6.2
Fiber 1.6
WW Points = 3 per serving (makes 10 servings)
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[This message has been edited by Tara (edited 05-29-2000).]