Chocolate Ice Cream (lowfat version)

For whatever reason, I literally can't stomach premium ice creams -- but I loooove frosty treats, especially ones involving chocolate. So I've been trying out some recipes to make my own lower fat versions.

Chocolate frozen yogurt was way too tangy for Ray, though it was edible for me. But this weekend, I tried the Cuisinart recipe for Chocolate Ice Cream, and substituted 1% milk for the cream and whole milk. I couldn't find the recipe online, but here's my quick version:

Chocolate Ice Cream (Lowfat)

• 3 cups of 1% milk
• 1/2 cup of sugar
• 1 cup of semisweet chocolate chips (or whatever type of chocolate you like)
• splash of vanilla

1. Blend chocolate and sugar in a blender or food processor until finely ground.

2. Bring 1 cup of milk to near boil (edges begin to bubble) over a medium flame.

3. Remove from heat and stir in chocolate and sugar mixture. Mix until dissolved.

4. Transfer to a medium bowl and let cool completely.

5. Add remaining 2 cups of milk to the chocolate, sugar and milk mixture. Add splash vanilla (to taste). Mix and let chill in the fridge (for at least 30 minutes, but I left it for a couple of hours).

6. Pour the chilled mixture into an ice cream maker and follow manufacturer's instructions.

Enjoy!

This and the Lemon Frozen Yogurt are our favorites so far.