Chocolate Ice Cream
 
2 envelope  unflavored gelatin
4 cup  light cream or half and half or milk
3   beaten eggs or 3/4 cup liquid egg substitute
1 Tbsp  vanilla
1/3 to 1/2 cup  unsweetened cocoa powder - european or dutch process
7-1/4 tsp  equal. for recipes
  or 24 packets equal. sweetener
  or 1 cup equal. spoonful
 
equal. sweetener can be substituted with other sweetener products. 
nutrition contents might be different from those listed below. 
 
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.. 
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. 
yield: makes about 1-3/4 quarts (14 half-cup) servings. 
 
-- 
(ID: 13086) Mirror: rec.food.recipes: Sat, Apr 26, 2003


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