Ingredients
- 1 egg (white)
- 240 ml lowfat yogurt stirred (plain)
- 180 ml lowfat milk
- 85 gr semi-sweet chocolate
- 85 gr corn syrup (light)
- 80 ml nonfat dry milk
- 80 ml water
- 50 gr sugar
- 45 ml baileys irish cream liqueur
- 30 ml water
- 6 gr gelatin (unflavored)
In small saucepan, combine 2 tb water and gelatin: let stand 1 minute. Stir over low heat until gelatin dissolves; set aside. In med saucepan, combine chocolate, milk, corn syrup and sugar. Cook and whisk over low heat until mixture is smooth. Stir in dissolved gelatin mixture; cool. Add Irish Cream and yogurt. Beat egg white, one third cup water and non-fat dry milk until stiff but not dry. Fold into yogurt mixture. Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions previously posted. A touch of Irish Cream teams up with chocolate for a mouth-watering change of pace. Food & Wine RT [*] Category 4, Topic 6 Message 8 Wed Nov 06, 1991 D.MORRISSEY [DEE] at 00:04 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 0.8
