Recipes

Chocolate Ice Cream

In a medium saucepan combine:

1 cup sugar (use a 1-cup measuring cup)
1 1/2 cup skim milk (use a 1/2-cup measuring cup)
1 1/2 tsp cornstarch (use a 1/2 tsp)
1/8 tsp salt

While these are heating on medium-high, beat in the 1-cup measuring cup

1 egg

Whisk the mixture as it simmers 1 minute. Then very slowly add some to the egg, whisking as you go so you do not get egg drop soup. Once the egg has successfully heated, dump that measuring cup back into the rest of the mixture.

Cook the mixture for 2 more minutes, until it thickens slightly. Meanwhile, microwave at 60% power for 2 minutes:

5 oz of dark chocolate (we use 5 squares of Trader Joe's 70% Dark Pound Plus)

Add the chocolate and whisk until smooth. Remove from heat. Add:

1/2 can evaporated milk
1/2 cup heavy cream
1/2 tsp alcohol-free vanilla

Whisk again until smooth. Let cool on the counter for a few minutes. Put in the freezer for a couple hours, to make life easy for the ice cream maker.