Chocolate Ice Cream

Ingredients:

3 cups 1% low-fat milk, divided

1/4 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

4 ounces semisweet chocolate, finely chopped

Instructions:

1) Place 2 1/4 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. Cool 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. Bring remaining 1/2 cup milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Add chocolate mixture to sugar mixture; stir until well blended. 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.

*Makes 1 1/2 quarts* (Serving size: 1/2 cup)