Cooking with Marlene Koch

Chocolate Ice Cream

Makes servings.


Chocolate Ice Cream


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 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.
2. 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.)
3. Freeze in a 4-quart ice cream maker according to manufacturer's directions.

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