Prep 10 mins
Cook 15 mins
This recipe is from Eating Well magazine. It is smooth, creamy and tastes like a premium ice cream. You won't believe it is low fat.
- 3 cups 1% low-fat milk
- 1⁄4 cup dark corn syrup
- 2 tablespoons brown sugar
- 2 large egg yolks
- 2⁄3 cup Dutch-processed cocoa powder (regular works fine)
- 2 tablespoons cornstarch
- 1 ounce bittersweet chocolate
- 1 tablespoon strong coffee or 1 tablespoon coffee liqueur
- 2 teaspoons vanilla extract
- 1 1⁄2 cups marshmallow cream (Marshmallow Creme)
- In a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar.
- Heat over medium heat, stirring to dissolve the sugar, until steaming.
- Meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
- Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan.
- Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes.
- (Because the custard is thickened with cornstarch, it will not curdle when it boils.) Remove from the heat, add chocolate, and stir until melted.
- Stir in coffee liqueur or brewed coffee and vanilla.
- Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming.
- Cool completely.
- Add Marshmallow Cream and mix with a whisk until as smooth as possible.
- (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
- Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.