The Essential EatingWell Cookbook (2004)
A favorite flavor from soda-shop days turned into a low-fat ice cream.
8 servings, 1/2 cup each (1 quart)
Active Time: 25 minutes |
Total Time: 2 hours (including chilling time)
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
2 1/2 cups low-fat milk, divided
1 14-ounce can nonfat sweetened condensed milk, (not evaporated milk)
1/2 cup malted-milk powder
1/4 cup unsweetened cocoa powder
1/4 cup dark corn syrup
1 ounce unsweetened chocolate, coarsely chopped
1 teaspoon vanilla extract
Place gelatin in a small bowl; sprinkle in water and let stand until softened, 1 minute or longer.
Combine 1/2 cup milk, sweetened condensed milk, malted-milk powder, cocoa and corn syrup in a heavy medium saucepan; whisk until smooth. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and add chocolate and the softened gelatin; stir until the chocolate has melted. Transfer the mixture to a bowl. Gradually whisk in the remaining 2 cups milk and vanilla until smooth. Refrigerate until chilled, about 1 hour.
Freeze the mixture in an ice cream maker according to manufacturer’s directions.
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Per serving :
5 g Fat;
3 g Sat;
1 g Mono;
16 mg Cholesterol;
60 g Carbohydrates;
11 g Protein;
2 g Fiber;
194 mg Sodium;
705 mg Potassium
4 Carbohydrate Serving
Exchanges: 4 other carbohydrate
Tips & Notes
Make Ahead Tip: Freeze in an airtight container for up to 1 week. | Equipment: Ice cream maker