Milk Chocolate-Berry Ice Cream

Milk Chocolate-Berry Ice Cream

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From: Diabetic Living Magazine

There is nothing like homemade ice cream! This recipe is flavored with milk chocolate and fresh strawberries making it a refreshing and uniquely delicious treat.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 181 calories; 7 g fat(5 g sat); 1 g fiber; 24 g carbohydrates; 5 g protein; 51 mg cholesterol; 23 g sugars; 55 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ other carb

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