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Chocolate Ice Cream
Chocolate Ice Cream
0 Reviews
From: EatingWell Magazine, Holiday Issue 1995
This fudgy ice cream will satisfy any chocolate craving, but contains only five grams of fat per serving.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 cups low-fat milk, divided
- ¼ cup dark corn syrup
- 2 tablespoons brown sugar
- 2 large egg yolks
- ⅔ cup unsweetened cocoa powder, preferably Dutch process
- 2 tablespoons cornstarch
- 1 ounce bittersweet chocolate, (not unsweetened), chopped
- 1 tablespoon coffee liqueur, or strong brewed coffee
- 2 teaspoons pure vanilla extract
- 1½ cups Marshmallow Fluff
Preparation
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Active
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Ready In
- Combine 2½ cups milk, corn syrup and brown sugar in a large heavy saucepan. Heat over medium heat, stirring to dissolve the sugar, until steaming.
- Meanwhile, whisk together egg yolks, cocoa, cornstarch and the remaining ½ cup cold milk in a medium bowl until smooth.
- Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
- Remove from the heat, add chocolate, and stir until melted. Stir in coffee liqueur or brewed coffee and vanilla.
- Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
- Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.
- Per serving: 365 calories; 6 g fat(3 g sat); 4 g fiber; 77 g carbohydrates; 8 g protein; 18 mcg folate; 68 mg cholesterol; 50 g sugars; 321 IU vitamin A; 0 mg vitamin C; 180 mg calcium; 2 mg iron; 126 mg sodium; 355 mg potassium
- Carbohydrate Servings: 5
- Exchanges: ½ fat-free milk, 4½ other carbohydrate
