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Chocolate Malt Ice Cream

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  3 Hours 45 Minutes
  16 servings, 1/4 cup each (1 quart)
Malted-milk powder and powdered nonfat dry milk add most of the body to this unbelievably creamy but low-fat ice cream. Stir in 1/2 cup mini chocolate chips or crushed chocolate wafer cookies for a chocolate-lover's delight.

Make Ahead Tip: Freeze in a sealable plastic container for up to 1 month.
2 1/2 cups  skim milk
2/3 cup  sugar
1/2 cup  nonfat dry milk
1/2 cup  malted-milk powder
3 1/2 ounces  unsweetened chocolate, chopped
3/4 cup  pasteurized liquid egg whites (see Note)
1 tablespoon  vanilla extract
1/4 teaspoon  salt

Ingredient Note: Pasteurized liquid "egg products" are used in recipes calling for eggs that are uncooked. Pasteurization kills any harmful bacteria that may exist in uncooked eggs. Look for them in the dairy case, near the eggs or in the freezer.
Other necessary recipes:
Chocolate Malt Ice Cream Sandwiches
Chocolate Malt Ice Cream Recipe at
Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.

Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.

Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions. If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   16 servings, 1/4 cup each (1 quart)
Calories: 134
Fat. Total: 4g
Protein: 5g
Carbohydrates, Total: 21g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 4mg
Sodium: 122mg
% Cal. from Fat: 27%
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