Chocolate Ice Cream Cake

INGREDIENTS:

2 Envelopes unflavored gelatin
4 c Light cream or half n half
-Or milk
3 Beaten eggs or
3/4 c Frozen egg substitute;
-Thawed
1 tb Vanilla
1/3 -(up to)
1/2 c Unsweetened cocoa Powder
24 pk Equal or
7 1/4 ts Equal Measure

submitted by: johanssen@matnet.com 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. Grandually 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. Grandually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don't overchill). Freeze in a 4-quart ice cream maker according to manufacturer's directions. Makes about 1 3/4 quarts ( 14 half cup servings).

NUTRITION INFORMATION PER SERVING: 128 cal; 5 g pro; 6 g carbo; 9 g fat; 71 mg chol; 43 mg sodium

DIABETIC FOOD EXCHANGES: 1/2 milk; 1 1/2 fat

NOTE: 1 pkt Equal = 2 tsp sugar; 24 pkts = 1 cup sugar

Recipe Archive -
5 August 96