Chocolate Ice Cream

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

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 33%
  • Fat: 3.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.4g
  • Carbohydrate: 14.9g
  • Fiber: 0.6g
  • Cholesterol: 2mg
  • Iron: 0.3mg
  • Sodium: 57mg
  • Calcium: 78mg

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. 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. 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. 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.
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