1/2 c. unsweetened cocoa
3/4 c. sugar
3 1/2 c. skim milk
1/2 tsp. vanilla
1/2 tsp. chocolate extract
1 egg white, beaten

Mix cocoa and sugar in large saucepan; stir in milk. Cook over low heat, stirring often, till mixture thickens; remove from heat; stir in vanilla and chocolate extracts. Turn mixture into 2 ice-cube trays; freeze 45 minutes or till mixture is very mushy.

Turn into a large bowl and beat with electric mixer at high speed till smooth; fold in stiffly beaten egg white. Return to ice cube trays; freeze again 2 hours, or till firm.

Do not remove from trays, but use a fork to stir and fold mixture to break up ice crystals. Freeze again 4 hours, or till firm.

Submitted by: Karen LaValley