Desserts

Basic Chocolate Ice Cream

(1 quart)

1 cup whole milk
3 teaspoons Sweet'N Low granulated sugar substitute
8 ounces semi sweet chocolate chips
2 cups heavy cream, well chilled
2 teaspoons vanilla extract

Heat the whole milk until just bubbling around the edges. In a blender or food processor, pulse to process the sugar with the chocolate until chocolate is very finely chopped. Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let chocolate mixture cool completely. Stir in the heavy cream and vanilla. Chill for 30 minutes or longer.
Pour mixture into ice cream maker and mix until thickened, about 40 minutes.

Variations:

Chocolate Almond: Add ½ teaspoon pure almond extract along with the vanilla. Add ½ to ¾ cup chopped toasted almonds during the last 5 minutes of freezing. Chocolate Cookie: Add ½- 1-cup chopped cookies during last 5 minutes of freezing.