 Tropical Chocolate Orange Ice Milk
Makes 8 servings
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Image © Publications International, Ltd.
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Tropical Chocolate Orange Ice Milk
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Ingredients
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2/3
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cup nonfat dry milk powder
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2/3
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cup sugar
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1/4
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cup HERSHEY'®S Cocoa
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2
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tablespoons cornstarch
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4
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cups (1 quart) nonfat milk, divided
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1/4
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teaspoon freshly grated orange peel
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1/8
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teaspoon orange extract
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Orange Cups (optional, directions follow)
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Additional freshly grated orange peel (optional)
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1. Stir together milk powder, sugar, cocoa and cornstarch in medium saucepan. Gradually stir in 2 cups nonfat milk. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened, about 5 minutes.
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2. Remove from heat. Stir in remaining 2 cups milk, 1/4 teaspoon orange peel and orange extract. Cover; refrigerate several hours until cold.
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3. Pour mixture into 2-quart ice cream freezer container. Freeze according to manufacturer's directions. Before serving, let stand at room temperature until slightly softened. Scoop 1/2 cup ice milk into each Orange Cup or 8 individual dessert dishes. Garnish with additional orange peel, if desired.
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Orange Cups
Cut about 1-inch slice from tops of 8 oranges; discard. Using sharp knife, cut out and remove small triangle shaped notches around tops of oranges to make zig-zag pattern. Scoop out pulp; reserve for other uses.
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© The Hershey Company
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Nutrients per Serving
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Calories
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150
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Total Fat
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1 g
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Cholesterol
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5 mg
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Carbohydrate
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28 g
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Protein
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7 g
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Sodium
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95 mg
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Printed
from fbnr.com
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