Chocolate Ice Cream

Directions

1. 1
   In medium saucepan, combine gelatin and 2 cups light cream. Let stand 5 minutes.
2. 2
   Cook and stir over medium heat until mixture comes to a slight boil.
3. 3
   Gradually stir about 1 cup of the hot mixture into eggs.
4. 4
   Return all to saucepan.
5. 5
   Cook and stir for 2 minutes more.
6. 6
   Do not boil.
7. 7
   Remove from heat.
8. 8
   Stir in the remaining cream and the vanilla.
9. 9
   In large bowl, combine cocoa powder and Equal gradually blending in egg mixture until smooth. Chill just until cold, stirring occasionally.
10. 10
    (Don't overchill.) Freeze in a 4-quart ice cream maker according to manufacturer's directions.
11. 11
    Makes about 1 3/4 quarts (14 half-cup servings). Contains 128 calories.
12. 12
    Food Exchange:
13. 13
    1/2 Milk, 1 1/2 Fat.