Makes 14 servings.
2 envelopes unflavored gelatin
4 cups light cream or half and half or milk
3 large beaten eggs or ¾ cup frozen egg substitute, thawed
1 tablespoon vanilla extract
⅓ to ½ cup unsweetened cocoa powder
24 packets Equal® sweetener or 7¼ teaspoons Equal® for Recipes
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.
Nutritional Info (per serving):
Protein: 5 g
Food Exchanges: ½ Milk, 1½ Fat
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.