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Chocolate Cookie & Walnut Crunch Ice Cream

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
  8 servings, 1/2 cup each (1 quart)
Chocolate wafer cookies and toasted walnuts are a delightful way to jazz up chocolate ice cream.

Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
RECIPE INGREDIENTS
1 1/2 teaspoons  unflavored gelatin
1 tablespoon  water
3 cups  low-fat milk, divided
3   large egg yolks
1 14-ounce can  nonfat sweetened condensed milk
1/4 cup  unsweetened cocoa powder
2 ounces  chopped unsweetened chocolate
3/4 cup  chopped chocolate sandwich (or wafer) cookies
1/4 cup  chopped toasted walnuts (see Tip)

Tip: : Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Chocolate Cookie & Walnut Crunch Ice Cream Recipe at Cooking.com
DIRECTIONS
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.


Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.


Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.


Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.


Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 04/01/2009
Nutrition Facts per Serving
Yield:   8 servings, 1/2 cup each (1 quart)
Calories: 308
Fat. Total: 11g
Protein: 11g
Carbohydrates, Total: 46g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 89mg
Sodium: 151mg
% Cal. from Fat: 32%
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