Chocolate Ice Cream


Classifications: Desserts

Qty Measure Ingredient


2 envelopes unflavored gelatin

4 cups light cream or half and half or milk

3 eggs beaten or 3/4 cup frozen egg substitute, thawed

1 tablespoon vanilla

1/3 to 1/2 cup unsweetened cocoa powder

24 packets Equal or 7 1/4 tsp. Equal Measure

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

Chocoholics will love the dark, rich flavor of the ice cream when the full amount of cocoa powder is used. For a lighter chocolate flavor, use the lesser amount of cocoa powder.

Preparing the ice cream with milk instead of light cream will reduce the fat by 6 grams per serving. For a smoother, richer-tasting ice cream, however, use the cream



Background: Note: DIABETIC EXCHANGES: One serving equals 1/2 milk,1 1/2 fat; also, 128 calories, 43 mg sodium, 71 mg cholesterol, 6 gm carbohydrate, 5 gm protein, 9 gm fat.

Serves: 1

Food Exchanges: