Advertisement

Chocolate Ice Cream

July/August 1994

Your rating: None Average: 4.7 (3 votes)

This fudgy ice cream will satisfy any chocolate craving, but contains only 5 grams of fat per serving.


Chocolate Ice Cream Recipe

Makes: 6 servings, 3/4 cups each

Active Time:

Total Time:

Ingredients

  • 3 cups low-fat milk, divided
  • 1/4 cup dark corn syrup
  • 2 tablespoons brown sugar
  • 2 large egg yolks
  • 2/3 cup unsweetened cocoa powder, preferably Dutch process
  • 2 tablespoons cornstarch
  • 1 ounce bittersweet chocolate, (not unsweetened), chopped
  • 1 tablespoon coffee liqueur, or strong brewed coffee
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups Marshmallow Fluff

Preparation

  1. Combine 2 1/2 cups milk, corn syrup and brown sugar in a large heavy saucepan. Heat over medium heat, stirring to dissolve the sugar, until steaming.
  2. Meanwhile, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk in a medium bowl until smooth.
  3. Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
  4. Remove from the heat, add chocolate, and stir until melted. Stir in coffee liqueur or brewed coffee and vanilla.
  5. Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
  6. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s instructions.

Nutrition

Per serving: 365 calories; 6 g fat (3 g sat, 1 g mono); 74 mg cholesterol; 77 g carbohydrates; 8 g protein; 4 g fiber; 127 mg sodium; 365 mg potassium.

Nutrition Bonus: Calcium & Magnesium (17% daily value).

Carbohydrate Servings: 5

Exchanges: 1/2 fat-free milk, 4 1/2 other carbohydrate



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner