Chocolate Ice Cream

recipe
For the best flavor, use high-quality chocolate, such as Ghirardelli or Guittard. Gourmet chocolate is available in the baking aisle at specialty food stores and many supermarkets.

Yield:

1 1/2 quarts (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 95
Caloriesfromfat 33 %
Fat 3.5 g
Satfat 2.1 g
Monofat 1.1 g
Polyfat 0.1 g
Protein 2.4 g
Carbohydrate 14.9 g
Fiber 0.6 g
Cholesterol 2 mg
Iron 0.3 mg
Sodium 57 mg
Calcium 78 mg

Ingredients

3 cups 1% low-fat milk, divided
1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
4 ounces semisweet chocolate, finely chopped

Preparation

1. Place 2 1/4 cups milk in a heavy saucepan; bring to a simmer over medium heat. Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth. Slowly add the sugar mixture to pan, stirring constantly with a whisk. Cook 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove pan from heat.

2. Place chopped chocolate in a small bowl. Bring remaining 1/2 cup milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Add chocolate mixture to sugar mixture; stir until well blended. Cover and chill 2 hours.

3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Kathy Farrell-Kingsley,

Cooking Light

May 2008
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