Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix sugar, flour and salt together. add eggs to mixture and stir. heat the milk and melt the chocolate in it. combine the mixtures and cook over med. low heat using heavy-bottomed pan until slightly thickened. cool and add the cream and vanilla. strain and freeze using manufacturer's instructions.

Target recipe: in a large saucepan, combine sugar, cocoa powder, and gelatin. stir in milk. cook and stir over medium heat until mixture just starts to boil. remove from heat. whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175°f and mixture coats the back of a clean metal spoon. do not boil. stir in vanilla. cover and chill for 4 to 24 hours. (mixture will be thicker after chilling.). transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturer’s directions. if desired, ripen. chocolate-almond ice cream: prepare as directed, except stir in 3/4 cup chopped slivered almonds, toasted, before ripening.