Chocolate Fudge Ice Cream
From Cooking Light, July 2003

2 cups whole milk, divided
1/2 cup Dutch process cocoa
1 cup fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 (12-ounce) can evaporated low-fat milk
Dash of salt

Heat 1 cup whole milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add the cocoa, stirring with a whisk until cocoa dissolves. Cool to room temperature.
Combine 1 cup whole milk, condensed milk, vanilla, evaporated milk, and salt in a blender, and process until smooth. Add cocoa mixture; blend well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Yield: 5 cups (serving size: 1/2 cup)

CALORIES 162(14% from fat); FAT 2.6g (sat 1.8g,mono 0.6g,poly 0.2g); PROTEIN 7.6g; CHOLESTEROL 14mg; CALCIUM 231mg; SODIUM 110mg; FIBER 1.1g; IRON 0.6mg; CARBOHYDRATE 26.7g