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.

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