Directions:
- In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved. Whisk a small amount of the hot mixture into the egg and egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 3/4 full. freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 2-1/2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.13 Kcal (415 kJ) | ||
| Calories from fat | 11.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 2% | |
|---|---|---|---|
| Cholesterol | 26.35mg | 9% | |
| Sodium | 33.31mg | 1% | |
| Potassium | 96.3mg | 2% | |
| Total Carbs | 17.92g | 6% | |
| Sugars | 14.38g | 58% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.55 Kcal (538 kJ) | ||
| Calories from fat | 15.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 2% | |
|---|---|---|---|
| Cholesterol | 34.17mg | 9% | |
| Sodium | 43.2mg | 1% | |
| Potassium | 124.87mg | 2% | |
| Total Carbs | 23.23g | 6% | |
| Sugars | 18.65g | 58% | |
| Dietary Fiber | 1.77g | 5% | |
| Protein | 3.87g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 3% | |
| Calcium | 92.2mg | 7% | |
* 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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