Chocolate icecream (with egg) + Recipe (variation 1)

Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen foodtypically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.

Benefits:

A Source of Energy: Although the nutritional content of ice cream varies among brands and types, in general it is an excellent source of energy. Ice cream is rich in carbohydrate, with about 15 grams in a one-half-cup serving. A serving also contains about 7 grams of fat and 2 grams of protein, making it an energy-dense food.

A Good Source of Minerals: Ice cream is also a dietary source of two important minerals. It is particularly rich in calcium and phosphorus, with about 10 percent of the adult recommended dietary allowance, or RDA, of these minerals in a single, one-half-cup serving. Both calcium and phosphorus promote strong, healthy bones. In fact, consuming plenty of calcium, but not phosphorus, wouldn't do your bones much good. While good amounts of these nutrients don't make ice cream a health food, you can consider them a modest perk when you do indulge.

Ingredients:

• 3/4 cup sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract.

Recipe:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. 

• Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. 

• Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.

• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions