Chocolate ice cream #5
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Envelopes unflavored gelatin | |
| 4 | cups | Light cream or half n half Or milk |
| 3 | Beaten eggs or | |
| ¾ | cup | Frozen egg substitute; Thawed |
| 1 | tablespoon | Vanilla (up to) |
| ½ | cup | Unsweetened cocoa Powder |
| 24 | packs | Equal or |
| 7¼ | teaspoon | Equal Measure |
Directions
submitted by: johanssen@...
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. Grandually 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. Grandually 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 1¾ quarts ( 14 half cup servings).
NUTRITION INFORMATION PER SERVING: 128 cal; 5 g pro; 6 g carbo; 9 g fat; 71 mg chol; 43 mg sodium
DIABETIC FOOD EXCHANGES: ½ milk; 1 ½ fat NOTE: 1 pkt Equal = 2 tsp sugar; 24 pkts = 1 cup sugar Recipe Archive - 5 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .