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Chocolate Ice Cream
4 h 25 m
Diabetic Living Magazine
“Although most diabetic recipes call for fat-free milk, this tasty pleaser is an exception. It's important to use whole milk so the ice cream will have enough fat for a creamy texture.”
¾ cup sugar
¼ cup unsweetened cocoa powder
1 (3 ounce) package 1 unflavored gelatin
4 cups whole milk
3 eggs, beaten
1 teaspoon vanilla
1In a large saucepan, combine sugar, cocoa powder, and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175°F and mixture coats the back of a clean metal spoon. Do not boil. Stir in vanilla. Cover with foil or plastic wrap and chill for 4 to 24 hours. (Mixture will be thicker after chilling.)
2Transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturer's directions. If desired, ripen (see Tip).
Tip: Homemade ice cream tastes better and melts more slowly if it is ripened before serving. To ripen ice cream in a traditional-style ice cream freezer, after churning, remove the lid and dasher. Cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth and replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours.
Variation: Chocolate-Almond Ice Cream: Prepare as directed, except stir in ¾ cup chopped slivered almonds, toasted, before ripening.