This recipe makes a great chocolate ice cream - but a terrible vanilla. You need the strong taste of the chocolate to cover up the flat flavor of the cornstarch.
3 cups 1% low-fat milk, divided
1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
4 ounces semisweet (or dark) chocolate, finely chopped
1. Place 2 3/4 cups milk in a heavy saucepan; bring to a simmer over medium heat. Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth. Slowly add the sugar mixture to pan, stirring constantly with a whisk. Cook 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove pan from heat.
2. Place chopped chocolate in a small bowl. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Cover and chill 2 hours.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
--Adapted from Cooking Light magazine
3 cups 1% low-fat milk, divided
1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
4 ounces semisweet (or dark) chocolate, finely chopped
1. Place 2 3/4 cups milk in a heavy saucepan; bring to a simmer over medium heat. Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth. Slowly add the sugar mixture to pan, stirring constantly with a whisk. Cook 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove pan from heat.
2. Place chopped chocolate in a small bowl. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Cover and chill 2 hours.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
--Adapted from Cooking Light magazine
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