Low Fat Chocolate Ice Cream Recipes

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.

Steps:

• Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
• Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
• Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
• Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

Steps:

• Mix pudding powder and sugar in a bowl.
• Whisk in evaporated milk and skim milk until blended.
• Pour into ice-cream maker and freeze according to manufacturer's instructions.
• Pack into freezer container, cover tightly and freeze up to 1 month.

Steps:

• In a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar.
• Heat over medium heat, stirring to dissolve the sugar, until steaming.
• Meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
• Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan.
• Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes.
• (Because the custard is thickened with cornstarch, it will not curdle when it boils.) Remove from the heat, add chocolate, and stir until melted.
• Stir in coffee liqueur or brewed coffee and vanilla.
• 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.
• Cool completely.
• Add Marshmallow Cream and mix with a whisk until as smooth as possible.
• (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
• Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.