Lower Fat Chocolate Ice Cream with Marshmallow Fluff
An old recipe for ice cream made with low fat or whole milk.
Servings 6 6-oz servings
Calories 263kcal
Cost 5
Equipment
- 1 ice cream maker
Ingredients
- 3 cups milk, low fat or whole (24 oz)
- ¼ cup dark or light corn syrup or Lyle's Golden Syrup** (72 grams)
- 2 tablespoons brown sugar (24 grams)
- 2 large egg yolks
- ⅔ cup unsweetened cocoa powder (Dutch processed) (60 grams)
- 2 tablespoons cornstarch
- 1 ounce bittersweet chocolate, chopped (28 grams)
- 1 tablespoon Kahlua or Creme de Cacao or Bailey's
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 ½ cups Marshmallow Fluff or Marshmallow Creme (150 grams)
Instructions
- Set aside ½ cup of the milk to be added later, then put remaining 2 ½ cups of milk in a heavy 3 quart saucepan. Add the corn syrup and brown sugar. Heat to a simmer.
- Meanwhile, in a mixing bowl (preferably one with a spout), whisk together egg yolks, cocoa powder, cornstarch and remaining ½ cup of milk until smooth.
- Gradually whisk the hot milk mixture into the egg mixture then return all to the saucepan.
- Continue whisking and heating over medium until mixture boils and thickens.
- Turn off the heat, then strain into a clean bowl. Whisk in the chopped chocolate, liqueur, vanilla and salt.
- Cover with piece of parchment or wax paper pressed up against the mixture to prevent a skin from forming, then cover bowl with plastic wrap. Let cool completely at room temperature.
- When completely cool, whisk in the Marshmallow Fluff. Chill until very cold.
- When ready to use, process in the ice cream maker using manufacturer directions.
Notes
I've also had good luck with allulose & monk fruit sweetened maple syrup. It adds background flavor, but doesn't taste extremely maple-y.
Nutrition
Serving: 170g | Calories: 263kcal | Carbohydrates: 51g | Fat: 6g | Fiber: 4g