Chopped strawberries and cocoa nibs are a colorful addition to vanilla ice cream.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

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  • Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.

  • 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 strawberries and cocoa nibs (or chocolate chips) to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Tips

Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week.

Equipment: Ice cream maker

Note: Cocoa nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. You can find them at large grocery stores, gourmet retailers or online at chocosphere.com.

Nutrition Facts

233.9 calories; protein 8.6g 17% DV; carbohydrates 39.8g 13% DV; exchange other carbs 2.5; dietary fiber 0.7g 3% DV; sugars 38.6g; fat 4.2g 6% DV; saturated fat 2.1g 11% DV; cholesterol 80.1mg 27% DV; vitamin a iu 400.3IU 8% DV; vitamin c 9.1mg 15% DV; folate 17.8mcg 4% DV; calcium 252.6mg 25% DV; iron 0.3mg 2% DV; magnesium 45.8mg 16% DV; potassium 637.8mg 18% DV; sodium 95.3mg 4% DV; thiamin 0.2mg 19% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/16/2015
it sounds delicious and my family will eat it to thankyou for the recipies on this sight Read More
Rating: 1 stars
06/01/2013
Sugar I didn't make this. The amount of sugar in it makes my teeth hurt just thinking about it. Surely there is a better base than sweetened condensed milk. Cons: 40 g of carbs and you call this healthy? Read More
Rating: 4 stars
10/30/2011
I was so hoping for something that wasn't an entire meal's worth of carbs for someone who is overweight and prediabetic. But 40 carbs in 1/2 c. is still off-limits. Ice cream is the hardest thing to give up and apparently stevia won't work to make it alas. Thanks for this nonetheless. Read More
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Rating: 4 stars
10/30/2011
I sounds wonderful but both my husband and I are diabetic so with the sweetened condensed milk it would not be for us. Also I wish all of the recipes would include the amount of sugar. Also the comments from "Anonymous" above apply to us! Read More
Rating: 4 stars
10/30/2011
I didn't have condensed milk in the house so I googled a substitute. I used a recipe that called for 1 cup fat free powdered milk 2/3 cup sugar 1/3 cup boiling water and 3 tbsp butter. It was all combined in a blender. It worked great. I also found a sugar free recipe that I haven't tried but I thought those that can't have sugar might want to try. Sugar Free Fat Free Sweetened Condensed Milk 1 1/3 cup Nonfat dry milk powder 1/2 cup water 1/2 cup splenda In glass measuring cup stir together milk powder & water till it's a paste. Cover and microwave on high for 45 seconds or until hot but not boiling. Stir in Splenda. Cover and store in fridge. Chill at least 2 hrs before using. Keeps for 2 weeks and makes 12 oz Read More