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Chocolate Ice Cream

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

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

Nutrition 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

How to Make It

  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.