Sugar-free chocolate ice cream.
Chocolate Ice Cream
- 2 envelopes unflavored gelatin
4 cups light cream or half-and-half or milk
3 large beaten eggs or 3/4 cup frozen egg substitute,
thawed
1 tablespoon vanilla extract
1/3 to 1/2 cup unsweetened cocoa powder
24 packets Equal® sweetener or 71/4 teaspoons Equal®
for Recipes
- 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. Gradually 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® sweetener.
Gradually 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 1 3/4 quarts (14 half cup servings).
Nutrition Information Per Serving: Calories:
128, Protein: 5 g, Carbohydrates: 6 g, Fat: 9 g, Cholesterol:
71 mg, Sodium: 43 mg.
Food Exchanges: 1/2 Milk, 1 1/2 Fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
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for more information on the artificial sweetner Aspartame.
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