Chocolate Chip and Walnut Chocolate Ice Cream-Low Fat
Ice cream always connects with high fat and high calories, this low-fat chocolate ice cream uses liquid egg whites and low-fat milk powder instead of egg yolks, condensed milk and heavy cream. The result is delicious and healthy, enjoying it in this hot summer day!
milk, skim, (non fat) powder
pasteurized, liquid, or you can use egg whites powder to make
chocolate chips (semi-sweet)
chopped and toasted
Add milk, sugar, dry milk powder and chocolate in a large saucepan and bring to a simmer over medium heat, whisking almost constantly, until smooth and thickened, about 25 minutes.
Remove from the heat.
Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth.
Whisk in vanilla and salt.
Refrigerate until cool, at least 3 hours or overnight.
Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions.
Freeze until it forms into your desired firmness.