Chocolate Ice Cream

Chocolate Ice Cream


2 envelopes unflavored gelatin
4 cups light cream or half and half or milk
3 beaten eggs or 3/4 cup liquid egg substitute
1 tablespoon vanilla
1/3 to 1/2 cup unsweetened cocoa powder - European or Dutch process
7-1/4 teaspoons Equal? for Recipes
or 24 packets Equal sweetener

Equal? sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes. Cook and stir over medium heat till mixture just comes to a boil. Gradually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir for 2 minutes more. Do not boil.

Remove from heat. Stir in the remaining cream and the vanilla. In a large bowl, combine cocoa powder and Equal?. Gradually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don’t overchill.)
Freeze in a 4-quart ice cream maker according to manufacturer’s directions.

Yield: Makes about 1-3/4 quarts (14 half-cup) servings.

Nutritional Information:
Each serving provides: amount per serving
Calories 128
Protein 5 g
Total Carbohydrates 6 g
Total Fat 9 g
Cholesterol 71 mg
Sodium 43 mg
Food Exchanges: 1/2 milk, 1-1/2 fat
62% calorie reduction from traditional recipe

B-man :wink: