Date: Mon, 21 Apr 1997 13:15:09 -0400
Subject: Milk chocolate ice cream
from "Fat Free Desserts" by Karen Pellegrin.
It's an ok start. It has the consistency of soft serve ice cream.
I'm playing with some modifications. If anyone else has any luck, let
Milk chocolate ice cream
2 cups sugar
1/2 cup nonfat dry milk powder
1/4 tsp salt
4 tblsp cornstarch
2 tblsp unsweetened cocoa powder
4 cups skim milk
1 12oz can evaporated skimmed milk
2 tsp vanilla extract
Put all this in a pan and heat until it begins to boil (I hate this
part, but I haven't figured out whether I can get around it). Then
you have to cool it before adding to your machine. The recipe makes
more than my machine can hold, but I just store the extra and make it
a few days later.
Yield - about 7 cups (8 servings)
fat - less than 0.5 g
PS - If, like me, you are too impatient to watch your mix cook and you
burn the bottom of your pan, then use cream of tartar to get the
burned stuff off. I might switch to the microwave if this keeps up.