| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | 6 | Servings | |
INGREDIENTS
| 3 | c | Lowfat milk |
| 1/4 | c | Dark corn syrup |
| 2 | tb | Brown sugar |
| 2 | lg | Egg yolks |
| 2/3 | c | Dutch process cocoa |
| 2 | tb | Cornstarch |
| 1 | oz | Bittersweet chocolate; chopped |
| 1 | tb | Coffee liqueur; or espresso |
| 2 | ts | Vanilla |
| 1 1/2 | c | Marshmallow cream |
INSTRUCTIONS
In large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar. Heat over medium heat, stirring to dissolve sugar. Meanwhile, in a mixing bowl, whish together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth. Gradually whisk the hot milk into egg yolk mixture then return to pan. Cook over medium heat whisking constantly until mixture thickens (about 3 minutes). Remove from heat, add chocolate and stir until melted. Stir in coffee liqueur and vanilla. Transfer custard to large clean bowl and place a piece of wax paper directly over surface. Cool completely. Add marshmallow fluff and mix with a whisk until smooth as possible (the lumps will break down during freezing process). Chill until cold. Pour into canister of an ice cream maker and freeze according to manufacturer's directions. Nutrition Facts Amount Per Serving: Calories 397 - Calories from Fat 70 Percent Total Calories From: Fat 17%, Protein 8%, Carbohydrate 75% Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 77mg, Sodium 177mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 359 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units Posted to recipelu-digest Volume 01 Number 447 by Kara9718 <[email protected]> on Jan 4, 1998
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