HOMEMADE CHOCOLATE STRAWBERRY ICE CREAM

6-oz milk chocolate*, chopped

2 1/2 cups low-fat(2%) milk
1/2 cup Splenda granular
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup chopped fresh strawberries

Set aside 1/4 cup of the chopped chocolate.

In a medium saucepan stir together the remaining chopped chocolate, milk, and Splenda granular. Over medium heat, whisking constantly, cook just to boiling. Whisk a small amount of the milk mixture into the eggs until blended. Return to the milk mixture in the saucepan. Cook, stirring, for 1 minute but do not boil. Remove from heat and set the saucepan in a large bowl that is half filled with ice water; stir constantly for a couple of minutes. Strain through a fine sieve into a bowl and add vanilla extract. Cover mixture and chill for 8 to 24 hours.

Pour chilled mixture into a 1 1/2-quartt ice cream freezer. Freeze according to your freezer manufacturer's directions. Stir in the reserved chopped chocolate and the strawberries. Transfer to a 2-quart freezer container, cover, and freeze for at least 4 hours before serving.

*Only you know whether or not you can use regular chocolate or should use sugar-free. Nutritional info below is regular chocolate.

Per 1/2 cup: 146 calories, 4 g (5 sat) fat, 51 mg cholesterol, 55 mg sodium, 15 g carbs, 1 g fiber, 5 g protein.
Diabetic exchanges: 1 carb, 1.5 fat. Carb choices: 1.

Note: File Photo