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Double Chocolate Ice Cream

Enjoy this delicious double chocolate ice cream plain, or stir in ingredients such as pitted chopped fresh cherries, chocolate chips, or marshmallows.

Cooking Light JULY 2006

  • Yield: 8 servings (serving size: about 2/3 cup)

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

Preparation

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 30%
  • Fat: 8.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.6g
  • Carbohydrate: 44.5g
  • Fiber: 1.8g
  • Cholesterol: 87mg
  • Iron: 0.9mg
  • Sodium: 51mg
  • Calcium: 38mg
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Double Chocolate Ice Cream recipe

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