Rich Dark Chocolate Ice Cream

• 1 quart Whole Milk
• 1-1/2 cup Chocolate Chips (or Other Solid, Semi-sweet Chocolate)
• 1 cup Egg Substitute
• 1/2 cups Sugar
• 1/2 teaspoons Salt
• 1/4 cups Cocoa
• 1 can Sweetened, Condensed Milk - 14-ounce Can

1. Note: Recipe requires a 4-quart ice cream maker.
2. Place milk and chocolate chips in a medium-sized saucepan over low heat; stir continuously until chocolate has melted. Bring to a boil.
3. In a separate bowl, combine egg substitute, sugar, salt and cocoa. Reduce heat on milk mixture to medium-low, and then very slowly pour egg mixture into the saucepan, whisking quickly as you do. Continue cooking and stirring for 5-6 minutes, or until mixture is thick enough to coat a spoon.
4. Place saucepan in a bowl of ice, stirring continuously for 8-10 minutes. Very slowly add sweetened condensed milk, continuing to stir. Refrigerate for 8 hours or overnight before freezing in a 4 quart ice cream maker. Once ice cream is made, freeze for several more hours to firm up. Serves 20.
5. Nutrition (made with whole milk): 195 calories, 8g fat, 5g saturated fat, 0g trans fat, 10mg cholesterol, 120mg sodium, 27g carbs, 0g fiber, 26g sugar, 6g protein, 3% vit. A, 1% vit. C, 11% calcium, 3% iron.

milk, chocolate chips, egg substitute, sugar, salt, ubc

Taken from tastykitchen.com/recipes/desserts/rich-dark-chocolate-ice-cream-2/ (may not work)