Not to be discouraged and armed with a small ice cream freezer (the kind where the freezing part has to be frozen in your freezer first) I cobbled together his recipe for chocolate peanut butter ice milk.
2 cups milk (400 ml)
2 1/2 heaping Tbsps Options hot chocolate mix
1 tsp vanilla extract
1/2 c. Splenda (8 Tblsps)
1 T. corn flour (corn starch)
50 gms coarsely chopped dark chocolate
1 heaping Tablespoon peanut butter (I used natural chunky) mixed with 1 tsp Splenda and formed into blueberrysized balls
Beat the eggs with a whisk in a bowl until yellow and smooth. (Not whipped.)
Heat 1 cup (220 ml) milk in a saucepan for about two minutes until hot but not boiling. Pour in a thin stream into eggs, beating with whisk as you go.
Mix remaining cold milk with corn flour and heat in saucepan until corn flour dissolves. Add Options chocolate powder. Stir over heat until just thickened and very smooth. Remove from heat and pour in a thin stream into milk/egg mixture, stirring.
Add 1/2 c Splenda and vanilla and stir.
Allow this mixture to cool down for a few minutes.
Pour into ice cream freezer. Drop in peanut butter balls and pieces of chocolate.
Turn the freezer on and let it stir, checking every 10 - 15 minutes to prevent over-freezing.
If you have any patience left, you can put it in a container and throw it in your freezer to set harder. If you're like me and haven't had ice cream in three years, you will dish it up as soon as it's soft servable and make pleasure noises while you eat it.
Makes four servings.