Aside from the small amount of sugar in the dark chocolate, this ice cream has zero added sugar. It also has no heavy cream, which means less fat than most ice creams. Gelatin and sweetened condensed milk help thicken the base, and keep it creamy not icy. Since you've gone to the trouble of making your own ice cream, don't drown your scoops in processed toppings. Instead, try using healthier colorful toppings like pomegranate seeds, popcorn, goji berries, cocoa nibs, and toasted coconut. Here’s a quick tip for neat scooping: dip your scoop in hot water first, and scoop in an “S” shape.
2 tablespoons water
1 teaspoon unflavored gelatin
¼ cup unsweetened dark cocoa (such as Hershey’s Cocoa Special Dark)
2 ounces dark chocolate baking bar, chopped (about ¼ cup)
3 cups whole milk, divided
1 (14-oz.) can nonfat sweetened condensed milk
3 large egg yolks
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
Sat fat 3.07g
How to Make It
Place the water in a small bowl. Sprinkle the gelatin over the water. Let stand while you make the ice cream base.
Combine the cocoa, dark chocolate, and 1½ cups milk in a large saucepan over medium heat. Bring to a simmer, whisking constantly. Continue to cook, whisking, until the cocoa and chocolate are dissolved.
Whisk together the condensed milk, egg yolks, and vanilla in a large bowl. Gradually add the hot cocoa mixture to the egg yolk mixture, whisking constantly and briskly. Return the mixture to the saucepan. Cook over medium, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon, 3 to 5 minutes. (Be careful not to boil or the mixture will curdle.) Stir in the salt. Whisk in the gelatin mixture until dissolved. Stir in the remaining 1½ cups of milk. Cover and chill until cold, about 2 hours.
Uncover and whisk to reblend the ingredients. Pour the mixture into the freezer container of a 4-quart electric ice cream maker and freeze according to the manufacturer’s instructions. (Instructions and times will vary.) Transfer to a container and freeze until firm.
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