Chocolate Ice Cream (like Edy's slow churned)
Source: Cooking Light
3 cups 1% low-fat milk, divided*
1/4 cup sugar
3 T cornstarch
1/8 tsp salt
4 oz semisweet chocolate, finely chopped
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. Cook 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. (Cindy's note - be careful of bottom burning) 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.
Yield 1 1/2 quarts
*Cindy's note - we usually have skim milk on hand, so I use 2 1/2 cups skim milk and 1/2 cup heavy cream. I use the 1/2 cup heavy cream, heated to mix with the chocolate.