Preparation:
1. In a small bowl, sprinkle gelatin over 1 tablespoon water; let stand until softened, 1 minute or longer.
2. In a heavy medium-sized saucepan, combine 1/2 cup of the low-fat milk, sweetened condensed milk, cocoa, malted-milk powder and corn syrup; whisk until smooth. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and add chocolate and the softened gelatin; stir until the chocolate has melted. Transfer the mixture into a bowl. Gradually whisk in the remaining 2 cups milk and vanilla until smooth. Chill until cold, about 1 hour.
3. Pour into an ice cream maker and freeze according to the manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving in chilled dessert dishes. (Use within hours of freezing, if possible, or store in the freezer for up to 4 days. If the ice cream becomes very hard in the freezer, let it soften for 20 minutes before scooping.)
Makes about 4 cup |
