This week's final installment in my summertime ice cream series is all about chocolate! Chocolate Frozen Yogurt will satisfy the collective sweettooths of the health conscious. If you want out of the kitchen in a hurry, opt for Three Ingredient Chocolate Ice Cream. And, if you're feeling totally decadent, throw out all the rules and have a big bowl of... Happy eating!
  Chocolate Frozen Yogurt
1/2 C. sugar
1 T. cornstarch
1 1/2 C. skim milk
1 egg, lightly beaten
1/2 C. chocolate syrup
C. light corn syrup
1 1/2 C. vanilla flavored low-fat
  yogurt
1/2 tsp. vanilla extract

Combine sugar and cornstarch in a medium saucepan. Gradually stir in milk and egg. Bring to a boil, whisking constantly. Cook, stirring constantly, for 1 minute or until thickened and mixture coats the back of a metal spoon. Remove from heat and stir in syrups. Pour into a bowl and let cool completely. Stir in yogurt and vanilla. Cover and chill in the refrigerator for at least hours. Pour mixture into an ice cream freezer and freeze according to manufacturer's instructions.

Allow ice cream to ripen 1 hour in freezer can. Makes 6 to 8 servings.
        Three Ingredient
    Chocolate Ice Cream
1/2 gallon chocolate milk (use soy
  milk if desired)
1 can sweetened condensed milk
1     8-oz.     container     non-dairy
whipped
  topping
  Combine all ingredients in an ice
cream freezer. If needed, additional
milk (or cream) may be added up to
the fill line. Follow manufacturer's
directions for freezing.

German Chocolate

Ice Cream
4 eggs
2 C. sugar
1 qt. light cream
C. chocolate syrup
1 1/2 tsp. vanilla
1 qt. whole milk
3/4 C. chopped pecans
C. flaked coconut
1/2 tsp. salt

In mixer bowl, beat eggs until light. Add sugar. Beat well until combined. Add cream, chocolate syrup, vanilla and salt. Beat well. Stir in milk, pecans and coconut. Using a 4-5 quart ice cream freezer, follow manufacturer's instructions. Makes 4 quarts.