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Decadent Chocolate Ice Cream




Source of Recipe


Atkins site


Recipe Introduction


This rich chocolate ice cream is a wonderful way to satisfy the sweet tooth



List of Ingredients




3 cups heavy cream
2 large eggs
2 large egg yolks
3/4 cup Dutch process unsweetened cocoa powder (Hersheys cocoa is one brand)
3/4 cup granular sugar substitute (Splenda or the like)
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract




Recipe



1. Pour heavy cream into a heavy-bottomed 3-quart saucepan and place over
medium heat. Bring to a low boil, stirring often so the cream does not boil
over. Remove from heat.
2. In a large mixing bowl, combine the eggs, yolks, cocoa powder, sugar
substitute and salt. With an electric mixer on medium, beat together until
thickened and smooth, 2 to 3 minutes, scraping sides of bowl with a rubber
spatula.
3. Using a ladle, remove about a cup of the hot cream from the pan, and
gradually whisk into egg mixture (this tempers the eggs so they won’t
curdle). Whisking, pour tempered egg mixture into remaining cream in
saucepan. Place over medium heat and whisk until slightly thickened, 1 to 2
minutes. Pour into a clean bowl, whisk in vanilla and almond extracts and
let stand until custard is cooled to room temperature, about 1 1/2 hours.
Refrigerate 2 hours, until well chilled, or cover with plastic wrap and
refrigerate overnight.
4. Freeze in ice cream maker according to manufacturer’s directions. When
freezing process is complete, serve immediately for soft serve ice cream, or
for firm ice cream, place in an airtight container and freeze 2 to 4 hours
or overnight. (Can be stored in the freezer up to 1 month.)

15 minutes before the freezing process is complete, add four Atkins Endulge™
Wafer Crisp Bars or a low-carb candy bar, cut into small pieces.