Chunks of white chocolate and cherries make homemade chocolate ice cream even more decadent.
8 servings, 1/2 cup each (1 quart)
Active Time: 15 minutes |
Total Time: 2 3/4 hours (including 2 hours chilling time)
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
1/2 cup fresh or frozen chopped cherries
1/2 cup white chocolate chunks
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Per serving :
10 g Fat;
6 g Sat;
3 g Mono;
91 mg Cholesterol;
47 g Carbohydrates;
11 g Protein;
2 g Fiber;
115 mg Sodium;
627 mg Potassium
3 Carbohydrate Serving
Exchanges: 1/2 low-fat milk, 2 other carbohydrate, 1 fat