Chocolate Cookie and Walnut Crunch Ice Cream

By cnash

Chocolate wafer cookies and toasted walnuts are a delightful way to jazz up chocolate ice cream.

Ingredients

• 1.5 teaspoon(s) unflavored gelatin
• 1 tablespoon(s) water
• 3 cup(s) low-fat milk, divided
• 1/4 cup(s) unsweetened cocoa powder
• 2 ounce(s) chopped unsweetened chocolate
• 3 large egg yolks
• 1 can(s) (14-ounce) nonfat sweetened condensed milk
• 3/4 cup(s) chopped chocolate sandwich (or wafer) cookies
• 1/4 cup(s) chopped toasted walnuts (see Tips & Techniques)

Details

Servings 8
Preparation time 15mins
Cooking time 165mins
Adapted from delish.com

Preparation

Step 1

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.

Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Carb Servings: 1/2 low-fat milk, 2 other carbohydrate, 1 fat. Carbohydrate Servings: 3. Nutrition Bonus: Calcium (28% daily value), Magnesium & Potassium (18% dv).