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Print this Recipe    Chocolate Icecream

Chocolate Ice Cream
Yield: 7 Cups

2 envelopes unflavored gelatin
4 cups light cream, half-n-half or milk
3 beaten eggs or 3/4 cup frozen egg substitute, thawed
1 Tbsp vanilla
1/3 cup to 1/2 cup unsweetened cocoa powder
24 pk Equal or 7 1/4 tsp Equal Measure

In a medium saucepan combine the gelatin and 2 cups of the light
cream; let stand 5 minutes. Cook and stir over medium heat till
mixture just comes to a boil. Gradually stir about 1 cup of the
hot mixture into eggs; return all to saucepan. Cook and stir for
2 minutes more. Do not boil! Remove from heat. Stir in the
remaining cream and the vanilla. In a large bowl, combine cocoa
powder and Equal. Gradually blend in egg mixture till smooth.
Chill just till cold, stirring occasionally. (Don't over chill).
Freeze in a 4-quart ice cream maker according to manufacturer's
directions.

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