Chocolate Ice Cream
Ingredients:
- 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
or 1 cup Equal® Spoonful™
Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Directions:
- 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.
