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Chocolate Malt Ice Cream

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  3 Hours 45 Minutes
Yield:  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.

RECIPE INGREDIENTS

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.

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DIRECTIONS

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: Yield: 16 servings, 1/4 cup each (1 quart)

Calories:

134

Fat. Total:

Protein:

Carbohydrates, Total:

21g

Fat, Saturated:

Fiber:

Cholesterol:

4mg

Sodium:

122mg

% Cal. from Fat:

27%

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Chocolate Malt Ice Cream

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