Sunday, February 28, 2010

Chocolate Fudge Ice Cream

Coming off the Great Ice Cream Spill on Friday, we made this chocolate ice cream today. Unlike the peanut butter ice cream, this one does not have a custard base. Since we made them so close together, the differences were more obvious. The custard-based ones are creamier, and the non-custard ones are kind of icier. This one is really, really yummy though! A very rich, yummy chocolate. I'd like to try out some other chocolate ice creams but this one was very good.


Chocolate Fudge Ice Cream
Cooking Light, July 2003

2 cups whole milk, divided
1/2 cup Dutch process cocoa
1 cup fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 (12-ounce) can evaporated low-fat milk
Dash of salt

Heat 1 cup whole milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add the cocoa, stirring with a whisk until cocoa dissolves. Cool to room temperature.

Combine 1 cup whole milk, condensed milk, vanilla, evaporated milk, and salt in a blender, and process until smooth. Add cocoa mixture; blend well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Yield: 5 cups

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