Milk Chocolate-Berry Ice Cream
Reserve 1/4 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 1/2 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.Advertisement
Pour chilled mixture into a 1-1/2-quart ice cream freezer. Freeze according to manufacturer's directions. Stir in the reserved 1/4 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(R) Granular. Follow package directions to use product amount equivalent to 1/2 cup sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 146 cal., 15 g carb. Exchanges: 1 other carb. Carb choices: 1.
1 1/2 fat, 1 1/2 other carb