I love trying all of the new ice cream and sorbet recipes with my new ice cream maker — his name is Pierre, by the way. Pierre makes very tasty ice cream. This recipe is from my one ice cream book, “The Ultimate Ice Cream Book.” See, it’s ultimate — that’s really all I need.
This recipe relies on sweetened, condensed milk, much like the low-fat vanilla ice cream recipe I posted about earlier. The fun part with this one, though, is that you can play around with it quite a bit. Want Mexican Chocolate? Add some cinnamon and almond extract. Or, how about some espresso powder? Oh, or toasted walnuts during the final few turns in the machine. The possibilities are endless, I tell you!
Low-fat Chocolate Ice Cream
2 cups milk (2% or fat-free)
1/4 cup cocoa powder (unsweetened)
2 oz bittersweet chocolate, chopped
2 large eggs
1 can sweetened, condensed milk (low-fat or fat-free)
1 tsp vanilla extract
To start, bring the milk to a simmer in a heavy pot. Whisk in the cocoa (I like Droste) and return to a gently simmer. Let it heat for about 3 minutes, stirring constantly. Remove from the heat and add the chopped chocolate. Stir until . . . → Read More: Chocolate Ice Cream Rules (Especially if it’s Low-fat)