Chocolate Ice Cream
6 servings

3 cups lowfat milk
1/4 cup dark corn syrup
2 tablespoons brown sugar
2 large egg yolks
2/3 cup dutch process cocoa
2 tablespoons cornstarch
1 ounce bittersweet chocolate, chopped
1 tablespoon coffee liqueur, or espresso
2 teaspoons vanilla
1 1/2 cups marshmallow cream

In large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar. 
Heat over medium heat, stirring to dissolve sugar. Meanwhile, in a mixing bowl, 
whish together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk 
until smooth. Gradually whisk the hot milk into egg yolk mixture then return to 
pan. Cook over medium heat whisking constantly until mixture thickens (about 3 
minutes). Remove from heat, add chocolate and stir until melted. Stir in coffee 
liqueur and vanilla. Transfer custard to large clean bowl and place a piece of 
wax paper directly over surface. Cool completely. Add marshmallow fluff and mix 
with a whisk until smooth as possible (the lumps will break down during 
freezing process). Chill until cold. Pour into canister of an ice cream maker 
and freeze according to manufacturer's directions.

Nutrition Facts
Amount Per Serving: Calories 397 - Calories from Fat 70
Percent Total Calories From: Fat 17%, Protein 8%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, 
Cholesterol 77mg, Sodium 177mg, Total Carbohydrate 74g, Dietary Fiber 1g, 
Sugars 0g, Protein 8g, Vitamin A 359 units, Vitamin C 1 units, Calcium 0 units, 
Iron 2 units
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