Nutrition per serving may change if servings are adjusted.
6 ounces milk chocolate, chopped
2½ cups reduced-fat milk (2 percent)
½ cup sugar or sugar substitute equivalent to ½ cup sugar (see Tip)
2 eggs, lightly beaten
1 teaspoon vanilla
1 cup chopped fresh strawberries
Reserve ¼ cup of the chopped chocolate; cover and set aside. In a medium saucepan, stir together the remaining chopped chocolate, the milk, and sugar. Cook over medium heat just until boiling, whisking constantly. Whisk about ½ cup of the milk mixture into the eggs. Return egg mixture to the remaining milk mixture in saucepan. Cook and stir for 1 minute (do not boil). Remove from heat and place saucepan in a large bowl of ice water; stir constantly for 2 minutes. Strain through a fine-mesh sieve into a bowl; stir in vanilla. Cover and chill in the refrigerator for 8 to 24 hours.
Pour chilled mixture into a 1- ½-quart ice cream freezer. Freeze according to manufacturer's directions. Stir in the reserved ¼ cup chopped chocolate and the strawberries. Transfer mixture to a 2-quart freezer container. Cover and freeze for 4 hours before serving. Scoop into small dessert dishes to serve.
Tip: Choose Splenda® Granular. Follow package directions to use product amount equivalent to ½ cup sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 146 cal., 15 g carb. Exchanges: 1 other carb. Carb choices: 1.