Malt Shop Chocolate Ice Cream
http://www.eatingwell.com/recipes/malt_shop_chocolate_ice_cream.html
From EatingWell: January/February 1996, 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)
Ingredients
- 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
Preparation
- 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.
Nutrition
Per serving : 318 Calories; 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