These is nothing better than a cold and creamy ice cream in summer, this ice cream is lower in fat and calories, and very delicious!
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
3 hrsIngredients
Directions
Sprinkle gelatin over water in a small bowl, let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1½ 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, 5 to 10 minutes.
Do not bring to a boil otherwise the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl.
Stir in the softened gelatin and whisk until melted.
Whisk in the remaining 1½ cups milk.
Cover and refrigerate until chilled, at least 3 hours or over night.
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 chips or chunks to the ice cream maker.
Place the ice cream in the freezer to firm up before serving if desired.
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