FOXYLADYOHYA Homemade Chocolate Ice Cream
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 60.8
- Total Fat: 2.5 g
- Cholesterol: 2.7 mg
- Sodium: 86.2 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.8 g
- Protein: 3.7 g
View full nutritional breakdown of FOXYLADYOHYA Homemade Chocolate Ice Cream calories by ingredient
Introduction
This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health. This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health.Number of Servings: 8
Ingredients
-
1 PACK teaspoons gelatin, unflavored *
1 1/2 tablespoon water
3 cups SKIM milk low-fat
3 each egg yolks *
1 CUP SILK Chocolate milk, low fat,
1/4 cup cocoa powder unsweetened
2 ounces chocolate unsweetened chopped
1/2 CUP SPLENDA OR TO TATSE
Tips
Ready In
2 2/3 hours
Directions
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 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 Chocolate milk in a medium bowl.
Temper the egg substitute by slowly adding 1/2 cup of the warm milk mixture while whisking constantly. Add an additional 1/2 cup of the warm milk while whisking and then add the egg substitute to the sauce pan and stir thoroughly.
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 HALF IN HALF CREAM.
AND 1/2 CUP SPLENDA
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.
Serving Size: 3.6 OZ SERVING
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
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 Chocolate milk in a medium bowl.
Temper the egg substitute by slowly adding 1/2 cup of the warm milk mixture while whisking constantly. Add an additional 1/2 cup of the warm milk while whisking and then add the egg substitute to the sauce pan and stir thoroughly.
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 HALF IN HALF CREAM.
AND 1/2 CUP SPLENDA
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.
Serving Size: 3.6 OZ SERVING