Directions:
- In a large saucepan, combine sugar, cocoa powder, and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175°F and mixture coats the back of a clean metal spoon. Do not boil. Stir in vanilla. Cover and chill for 4 to 24 hours. (Mixture will be thicker after chilling.).
- Transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturer’s directions. If desired, ripen.
- Chocolate-Almond Ice Cream: Prepare as directed, except stir in 3/4 cup chopped slivered almonds, toasted, before ripening.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.93 Kcal (490 kJ) | ||
| Calories from fat | 18.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 3% | |
|---|---|---|---|
| Cholesterol | 63.83mg | 21% | |
| Sodium | 75.96mg | 3% | |
| Potassium | 255.83mg | 5% | |
| Total Carbs | 19.17g | 6% | |
| Sugars | 17.27g | 69% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 6.43g | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 162.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 74.48 Kcal (312 kJ) | ||
| Calories from fat | 11.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 3% | |
|---|---|---|---|
| Cholesterol | 40.65mg | 21% | |
| Sodium | 48.38mg | 3% | |
| Potassium | 162.94mg | 5% | |
| Total Carbs | 12.21g | 6% | |
| Sugars | 11g | 69% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 4.09g | 13% | |
| Iron | 0.4mg | 4% | |
| Calcium | 103.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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