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Double Chocolate Ice Cream

Yield 8 servings (serving size: about 2/3 cup)
Enjoy this delicious double chocolate ice cream plain, or stir in ingredients such as pitted chopped fresh cherries, chocolate chips, or marshmallows.

Ingredients

  • 1 1/3 cups sugar
  • 1/3 cup unsweetened cocoa
  • 2 1/2 cups 2% reduced-fat milk, divided
  • 3 large egg yolks
  • 1/2 cup half-and-half
  • 2 1/2 ounces bittersweet chocolate, chopped

Nutrition Information

  • calories 255
  • caloriesfromfat 30 %
  • fat 8.4 g
  • satfat 4.3 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 5.6 g
  • carbohydrate 44.5 g
  • fiber 1.8 g
  • cholesterol 87 mg
  • iron 0.9 mg
  • sodium 51 mg
  • calcium 38 mg

How to Make It

  1. Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Stir in 1/2 cup milk and egg yolks. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

  2. Place half-and-half in a microwave-safe dish; microwave at high 1 1/2 minutes or until half-and-half boils. Add chocolate to half-and-half; stir until smooth. Add half-and-half mixture to pan; stir until smooth. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.

  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.