JEFF'S CHOCOLATE ICE CREAM
List of Ingredients
JEFF'S CHOCOLATE ICE CREAM
(MINIMAL NUTRITIONAL EXCHANGES) Chocolate ice cream has always been one of my
passions. In my pre-lowcarbdays I could devour a half gallon in an evening! I found
Atkins recipe(which uses sugar free chocolate pudding) to be lacking both in taste and
in mouth feel - I just can't get used to the tapioca feel. This recipe starts with the
Atkins ice cream base but deviates rapidly. The Creme de Cacao adds some carbs but
it improves the taste and texture quite a bit. As with all ice creams that lack sugar, it
will get very hard when put into the freezer. It is best when eaten immediately, but
since the recipe makes 6 serv. there will be leftovers. I recommend freezing leftovers
in individual serving containers (old margerine cartons are perfect) then removing from
the freezer about 1/2 hour before serving.
2 c. Heavy cream
4 large Egg yolks
2/3 c. Water
1/2 t. Vanilla extract
1 oz. Unsweetened baking chocolate - chopped up a bit
1 T. Creme de Cacao (optional)
1 t. Stevia liquid
2 pkg. Artificial sweetener
Pour heavy cream into a heavy sauce pan over low heat. Whisk in egg yolks one at a
time, add chocolate and continue to stir almost constantly until the mixture begins to
thicken. Remove from heat and continue to stir until the mixture cools a bit. At this
point it should coat a spoon nicely and any stray bacteria should be dead. Add the
remaining ingredients and stir until thoroughly mixed. Refrigerate until cold. Prepare in
ice cream maker according to manufacturer's instructions.
Carb Count: Entire recipe - approximately 37 g. 6 g per serv. Eliminating the Creme de
Cacao reduces the carb count to about 23 g or 4 g per serv.Recipe
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