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CHOCOLATE ICE CREAM




List of Ingredients



• 2 ENVELOPES UNFLAVORED GELATIN
  
• 4 CUPS LIGHT CREAM OR 1/2 AND 1/2 OR MILK
  
• 3 BEATEN EGGS OR 3/4 CUPS FROZEN EGG SUBSTITUTE, THAWED
  
• 1 TABLESPOON VANILLA
  
• 1/3 TO 1/2 CUP UNSWEETENED COCOA POWDER
  
• 24 PACKETS EQUAL SWEETENER OR 2 1/4 TEASPOONS EQUAL FOR RECIPES
  






Instructions



1. 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 IN ABOUT 1 CUP OF THE HOT MIXTURE INTO THE EGGS, A LITTLE AT A TIME TO TEMPER THE EGGS AND TO KEEP THEM FROM COOKING. RETURN TO SAUCEPAN AND COOK STIRRING FOR 2 MINUTES LONGER. DO NOT BOIL. REMOVE FROM HEAT.
   
   
2. STIR IN THE REMAINING CREAM AND THE VANILLA.
   
   
3. IN A LARGE BOWL, COMBINE COCOA POWDER AND EQUAL SWEEETENER. GRADUALLY BLEND IN EGG MIXTURE TILL SMOOTH. CHILL JUST TILL COLD, STIRRING OCCASIONALLY. DO NOT OVER CHILL.
   
   
4. TRANSFER MIXTURE IN A 4 QUART ICE CREAM MAKER AND FREEZE ACCORDING TO MANUFACTURER'S DIRECTIONS.
   
   
5. 1 3/4 QUARTS ( 14 HALF CUP SERVINGS)
   
   
6. 128 CALORIES5 GMS PROTEIN6 GMS CARBOHYDRATES9 GMS FAT71 MG. CHOLESTEROL43 MG SODIUMFOOD EXCHANGES:1/2 MILK1 1/2 FAT