Low Fat Chocolate Ice Cream

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 cups 1% low-fat milk
• 1/4 cup dark corn syrup
• 2 tablespoons brown sugar
• 2 large egg yolks
• 2/3 cup dutch-processed cocoa powder (regular works fine)
• 2 tablespoons cornstarch
• 1 ounce bittersweet chocolate
• 1 tablespoon strong coffee or 1 tablespoon coffee liqueur
• 2 teaspoons vanilla extract
• 1 1/2 cups marshmallow cream (marshmallow creme)

Recipe

• 1 in a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar.
• 2 heat over medium heat, stirring to dissolve the sugar, until steaming.
• 3 meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
• 4 gradually whisk the hot milk into the egg-yolk mixture; then return to the pan.
• 5 cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes.
• 6 (because the custard is thickened with cornstarch, it will not curdle when it boils.) remove from the heat, add chocolate, and stir until melted.
• 7 stir in coffee liqueur or brewed coffee and vanilla.
• 8 transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming.
• 9 cool completely.
• 10 add marshmallow cream and mix with a whisk until as smooth as possible.
• 11 (the mixture will be a little lumpy; lumps will break down during stir-freezing.) chill until cold.
• 12 pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.