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.

Kathy Farrell-Kingsley
Recipe by Cooking Light May 2008

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

95 calories; calories from fat 33%; fat 3.5g; saturated fat 2.1g; mono fat 1.1g; poly fat 0.1g; protein 2.4g; carbohydrates 14.9g; fiber 0.6g; cholesterol 2mg; iron 0.3mg; sodium 57mg; calcium 78mg.
Advertisement