Chocolate Ice Cream
- STEVITA ORGANIC SPOONABLE STEVIA - 4 TABLESPOONS
OR SIMPLY-STEVIA PURE STEVIA - 1/2 TSP.
OR STEVITA ORGANIC SPOONABLE STEVIA - 24 PACKETS
- COCOA POWDER - 3 TABLESPOONS
- CORNSTARCH - 1 TABLESPOON
- SALT - 1/4 TEASPOON
- MILK - 3 CUPS
- EGGS - 2, BEATEN
- HALF-AND-HALF - 2/3 CUP
- WHIPPING CREAM - 1 CUP
- VANILLA EXTRACT - 1 TEASPOON
Combine stevia, cocoa, cornstarch, and salt in a saucepan. Gradually stir in milk, and cook over medium heat, stirring constantly, until mixture begins to simmer. Gradually stir 1 cup of the hot mixture into the beaten eggs. Stirring constantly, gradually pour egg mixture into remaining hot milk mixture. Continue cooking and stirring over low heat until slightly thickened. Stir in half-and-half, whipping cream, and vanilla. Cover and refrigerate until cold. Freeze according to directions of ice-cream machine manufacturer.
NUTRITIONAL INFORMATION PER SERVING:
Chocolate Chocolate-Chip Ice Cream: For a bittersweet chocolate delight, take 1-2 ounces of Bakers unsweetened chocolate squares and melt them in a double boiler. Add stevia to the melted chocolate until desired sweetness is obtained. Allow to cool but not harden. Spread chocolate on wax paper; allow to harden. Remove paper; break chocolate into small pieces. Halfway through the processing of the ice cream, open the container and slowly stir in the chocolate. Close cover and resume processing of ice cream.