Tropical Chocolate Orange Ice Milk
- 23 cup nonfat dry milk powder
- 23 cup sugar
- 14 cup hershey's cocoa powder
- 2 tablespoons cornstarch
- 4 cups nonfat milk, divided
- 14 teaspoon freshly grated orange rind
- 18 teaspoon orange extract
- orange, cups (optional, directions follow)
- additional freshly grated orange rind (optional)
- Stir together milk powder, sugar, cocoa and cornstarch in medium saucepan.
- Gradually stir in 2 cups nonfat milk.
- Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened, about 5 minutes.
- Remove from heat.
- Stir in remaining 2 cups milk, 1/4 teaspoon orange peel and orange extract.
- Cover; refrigerate several hours until cold.
- Pour mixture into 2-quart ice cream freezer container.
- Freeze according to manufacturer's directions.
- Before serving, let stand at room temperature until slightly softened.
- Scoop 1/2 cup ice milk into each Orange Cup or 8 individual dessert dishes.
- Garnish with additional orange peel, if desired.
- Orange Cups: Cut about 1-inch slice from tops of 8 oranges; discard.
- Using sharp knife, cut out and remove small triangle shaped notches around tops of oranges to make zig-zag pattern.
- Scoop out pulp; reserve for other uses.
nonfat dry milk powder, sugar, cocoa, cornstarch, nonfat milk, orange rind, orange, orange, orange rind
Taken from www.food.com/recipe/tropical-chocolate-orange-ice-milk-145423 (may not work)