Double chocolate cheesecake ice cream - 100th post and project food blog entry!

Ingredients

• 1 quart milk
• 8 ounces cream cheese
• 8 ounces sour cream
• 1 1/2 cups chocolate chips
• 1 cup egg substitute
• 1 cup sugar
• 1/2 teaspoon. salt
• 14 ounces sweetened condensed milk
• broken chocolate graham crackers (optional)

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Preparation

• Stir together milk, cream cheese, sour cream, and chocolate chips into a medium saucepan.
• Heat on medium heat, stirring constantly until chocolate chips and cream cheese have melted. Bring to a boil, then reduce heat to medium low.
• In a separate bowl, combine egg substitute, sugar, and salt. Slowly whisk into milk mixture; cook and stir for about 2 minutes or until thickened.
• Mixture should be thick enough to coat a spoon. Place pan into a bowl filled with ice; stir constantly for 5 minutes.
  
• Slowly whisk in sweetened condensed milk. Cover and refrigerate for 8 hours or until thoroughly chilled.
• Freeze in an ice-cream freezer according to manufacturer's instructions. Immediately after freezing, fold in graham crackers or other mix-ins.
• Freeze for several hours to achieve a firm texture.

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