Frozen Chocolate Custard
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Carob powder/Cocoa powder||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
1. Heat skim milk in small saucepan over medium heat until bubbles form at edge. In medium bowl, combine flour, sugar, carob or cocoa powder and vanilla extract; beat in hot milk, keeping mixture smooth.
2. Return mixture to saucepan; bring to boiling point, stirring constantly. Pour into 1-quart mold; cool, then freeze until firm.