Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt chocolate in double boiler over hot (not boiling) water. gradually whisk in milk, stir until smooth. remove from heat and let it cool. whisk eggs in a mixing bowl until light and fluffy. gradually whisk in sugar, then continue whisking 1 minute, until completely blended. add the cream, vanilla, and salt; whisk. add the chocolate mixture; blend well. cover, chill, and freeze according to ice cream maker's directions.

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.