Low Fat Chocolate Ice Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement