Heat the whole milk until just bubbling around the edges. In a blender or food processor, pulse to process the Sweet’N Low 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.