CHOCOLATE “LOWER-FAT” ICE CREAM

MAKES ABOUT 1 QUART

IN the world of chocolate ice cream, the adjective “low-fat” is relative.
Sweetened condensed milk replaces heavy cream in this recipe, thereby
reducing the fat content of the ice cream. Want to trim even more fat? Use
skim milk and fat-free sweetened condensed milk. The texture will not be
as rich, but the flavor will still be intense.

2 cups milk (2% milk or skim milk)
¼ cup cocoa powder
2 ounces unsweetened chocolate, chopped
2 large eggs
1 can sweetened condensed milk (low-fat or fat-free)
1 teaspoon vanilla extract

Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa
and bring the milk back to a simmer. Simmer for 3 minutes, stirring constantly.
Remove from the heat and add the chocolate. Stir until melted.

Slowly beat the warm milk and chocolate into the eggs in a bowl. Return
the whole mixture to the pan set over low heat. Stir constantly with a whisk
or wooden spoon until the custard thickens slightly. Be careful not to let
the mixture boil or the eggs will scramble. Remove from the heat and pour
the hot chocolate custard through a strainer into a large, clean bowl. Stir
in the sweetened condensed milk and vanilla. Cover and refrigerate until
cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE CRUNCH ICE CREAM Add ½ cup Grape-Nuts cereal to
the machine when the ice cream is semifrozen. Allow the machine to mix
in the cereal. Proceed with the recipe as directed.

CHOCOLATE HALLOWEEN ICE CREAM Add ¼ cup unsalted pumpkin
seeds to the machine when the ice cream is semifrozen. Allow the machine
to mix in the seeds.
Proceed with the recipe as directed. Then swirl ¾ cup canned sweetened
pumpkin pie filling into the finished ice cream. Take care not to overswirl
or the pumpkin will “melt” into the ice cream. Streaks of pumpkin should
be visible. Serve immediately or freeze until firm.

CHOCOLATE MARSHMALLOW ICE CREAM Swirl 1 cup marshmallow
creme into the finished ice cream. Take care not to overswirl or the
marshmallow will “melt” into the ice cream. Streaks of marshmallow should
be visible. Serve immediately or freeze until firm.

CHOCOLATE RAISIN ICE CREAM Add ½ cup raisins or chocolate-covered
raisins to the machine when the ice cream is semifrozen. Allow the machine
to mix in the candy. Proceed with the recipe as directed.