Chocolate Ice Cream (serves 8)
Chocolate Ice Cream
Rich and creamy homemade chocolate ice cream is a wonderful treat. This recipe allows you to to make your ice cream as low-fat or high-fat as you wish. The fat content depends on whether you use milk,
1/2 & 1/2 or whipping cream in the recipe. We like to use 1/2 & 1/2 because it gives you a creamy texture without being really high in fat.
1/2 & 1/2 or whipping cream in the recipe. We like to use 1/2 & 1/2 because it gives you a creamy texture without being really high in fat.
- This recipe does require an ice cream maker.
|
2/3 cups granulated sugar
1/3 cup unsweetened cocoa 3 egg yolks 2-2/3 cups 1/2 & 1/2 (you can substitute milk, whipping cream or any combination for lower or higher fat content.) |
- Carefully stir sugar and cocoa in a medium size mixing bowl.
- Add egg yolks, combine well using hand held mixer on low setting. Keeping the mixer in one spot until the eggs blend in is helpful. (Be very careful because the sugar/cocoa mixture may come up in a cloud and coat your kitchen counter.)
- Carefully pour 1/2 and 1/2 into the mixture a little at a time until well mixed.
- Pour chocolate cream into ice cream maker following it's instructions.
- When well blended and almost frozen. Remove from ice cream maker into freezable bowl, cover tightly and freeze at least a couple of hours before eating.
- If you want to add 1 cup of chocolate chips, nuts or other goodies, stir them in after the ice cream has been blended in the ice cream maker and before you place it in the freezer.
- Save the egg whites to use in another recipe. Try making scrambled egg whites mixed with your favorite vegetables for a healthy and satisfying breakfast.
About 1/2 cup serving size:
Calories 167, Fat 8.6, Cholesterol 102mg, Sodium 28mg
Carbohydrates 21.4g, Fiber 1.2g, Sugars 18.8g, Protein 3.5g
Calories 167, Fat 8.6, Cholesterol 102mg, Sodium 28mg
Carbohydrates 21.4g, Fiber 1.2g, Sugars 18.8g, Protein 3.5g