Chocolate Ice Cream

• 2 envelopes unflavored gelatin
• 4 c. light cream or half and half or milk
• 3 beaten eggs or 3/4 c. frozen egg substitute, thawed
• 1 Tbsp. vanilla
• 1/3 to 1/2 c. unsweetened cocoa powder
• 24 packs Equal or 7 1/4 tsp. Equal measure

1. In medium saucepan, combine gelatin and 2 cups light cream. Let stand 5 minutes.
2. Cook and stir over medium heat until mixture comes to a slight boil.
3. Gradually stir about 1 cup of the hot mixture into eggs.
4. Return all to saucepan.
5. Cook and stir for 2 minutes more.
6. Do not boil.
7. Remove from heat.
8. Stir in the remaining cream and the vanilla.
9. In large bowl, combine cocoa powder and Equal gradually blending in egg mixture until smooth. Chill just until cold, stirring occasionally.
10. (Don't overchill.) Freeze in a 4-quart ice cream maker according to manufacturer's directions.
11. Makes about 1 3/4 quarts (14 half-cup servings). Contains 128 calories.
12. Food Exchange:
13. 1/2 Milk, 1 1/2 Fat.

unflavored gelatin, light cream, eggs, vanilla, cocoa, packs equal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327559 (may not work)