Strawberry Chocolate Ice Cream


1 1/2 teaspoons unflavored gelatin 
1 tablespoon water 
3 large egg yolks, 
3 Cups fat free milk 
1 14-ounce can nonfat condensed milk 
1 vanilla bean or vanilla extract 
½ cup fresh strawberries  
1/3 cup cocoa nibs


1. In a small bowl, sprinkle gelatin over water. Pour water and milk into a saucepan. 

2. Pour milk into a sauce pan and add vanilla bean scraping. If you don’t have a vanilla bean, you can add extract instead.  

3. Once milk and vanilla bean scrapings or extract are in the saucepan, turn on medium heat and heat until the combination starts steaming. 

4. Next, in a medium bowl, mix together egg yolks and condensed milk. Pour mixture into the saucepan with the milk and vanilla. Slowly whisk to blend all ingredients together. Gradually pour in the hot milk, whisking until blended. Cook and stir until the mixture becomes thick. Do not overcook as the milk will curdle and harden.  

5. Let mixture cook for about 1 minute and then use mesh to drain mixture. 

6. Finally, combine milk mixture and strawberries into a blender. Blend until creamy. Once your mixture is blended well, slowly stir in cocoa nibs. 

7. Place in a bowl and freeze. 

8. Freeze for at least 3 hours, pour into a bowl and

-Nutritional Facts: Serving Size 1 Cup 240 calories 10 grams protein

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