Here’s a simple recipe for low-fat chocolate ice cream. Our version has all the richness you’ll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

Makes 8 servings, 1/2 cup each (1 quart)

ACTIVE TIME: 15 minutes

TOTAL TIME: 2 3/4 hours (including 2 hours chilling time)

EASE OF PREPARATION: Moderate

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate

1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
2. Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.

NUTRITION INFORMATION: Per serving: 245 calories; 7 g fat (4 g sat, 2 g mono); 89 mg cholesterol; 39 g carbohydrate; 10 g protein; 2 g fiber; 106 mg sodium; 576 mg potassium.
Nutrition bonus: Calcium (26% daily value), Magnesium (17% dv), Potassium (16% dv).
2 1/2 Carbohydrate Servings
Exchanges: 1 low-fat milk, 1 1/2 carbohydrate (other), 1 fat

TIP: Tip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started:
• Stir-ins should be small, about the size of a pea.
• Cool toasted ingredients completely before adding them to the ice cream maker.
• Check your ice cream maker’s instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream.
• Add stir-ins to the ice cream maker during the last 5 minutes of freezing.

WOW! I can not tolerate cow's milk so replaced with canned goat's milk and it was delicious! I usually buy goat milk ice cream at $10.00 a pint, but saving money and making my own was surly worth it!

RX4HEALTH, Santa Barbara, CA

Is this correct: NUTRITION INFORMATION: Per serving: 245 calories; Can I substitute egg beaters for the egg yolks?

an, M, NJ