Homemade Chocolate Ice Cream
This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health.
Yield
8 servingsPrep
8 minCook
10 minReady
2⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
gelatin, unflavored
|
*
|
| 1 ½ | tablespoon |
water
|
|
| 3 | cups |
milk
low-fat, divided |
|
| 3 | each |
egg yolks
|
*
|
| 14 | ounces |
milk, low fat, sweetened, condensed
or nonfat |
* |
| ¼ | cup |
cocoa powder
unsweetened |
|
| 2 | ounces |
unsweetened chocolate
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
gelatin, unflavored
|
*
|
| 23 | ml |
water
|
|
| 7.1E+2 | ml |
milk
low-fat, divided |
|
| 3 | each |
egg yolks
|
*
|
| 404.6 | ml/g |
milk, low fat, sweetened, condensed
or nonfat |
* |
| 59 | ml |
cocoa powder
unsweetened |
|
| 57.8 | ml/g |
unsweetened chocolate
chopped |
|
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, 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 1½ 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.
