Chunks of white chocolate and cherries make homemade chocolate ice cream even more decadent.

Source: EatingWell Magazine, July/August 2008

Gallery

Recipe Summary test

total:
2 hrs 45 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

    Advertisement
  • Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.

  • 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.

  • 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.

  • Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Nutrition Facts

1/2 cup
276 calories; protein 10.4g; carbohydrates 39.4g; dietary fiber 2.4g; sugars 35.3g; fat 9g; saturated fat 3.9g; cholesterol 80.3mg; vitamin a iu 399.2IU; vitamin c 0.1mg; folate 20.4mcg; calcium 264.3mg; iron 1.9mg; magnesium 86.1mg; potassium 729.9mg; sodium 97.5mg; thiamin 0.2mg.

1/2 low-fat milk, 2 other carbohydrate, 1 fat

Advertisement