|
Chocolate-Chocolate Chip Ice CreamRich, creamy and very decadent.Ingredients: 3 ounces unsweetened chocolate, chopped 1/4 cup cocoa powder, sifted 1 cup Splenda, divided 3 cups heavy cream 1 cup half and half or water 3 egg yolks 1 tablespoon pure vanilla extract 1/8 teaspoon salt 2 tablespoons glycerine 1 tablespoon liquid lecithin 1/4 - 1/2 teaspoon xanthan gum 1 low carb Dark Chocolate Bar, or other sugar free chocolate bar, cut up into chip sized pieces Directions: Break chocolate into pieces and chop finely, with serrated knife or food processor. Combine cream, half and half and chocolate in a medium sized bowl over boiling water until the chocolate is melted, and the mixture almost boils. Gradually add 1/2 cup of Splenda to this mixture, stir until blended, and reduce heat to low. In a separate bowl, beat egg yolks and vanilla extract until smooth. Gradually add the remaining 1/2 cup Splenda and cocoa powder, and whisk briskly until blended and there are no lumps. Add 4 tablespoons of the warm cream mixture to the egg yolk mixture, stirring until combined. Add another 2 tablespoons of the warm mixture, stirring continuously until blended. Gradually add the egg yolk mixture to the warm cream/chocolate mixture, stirring continuously to prevent the eggs from curdling. Cook over the simmering water until slightly thickened and the mixture coats the back of a spoon, about 3 - 4 minutes. Cool completely. When the mixture is cold, stir gently, and pour into freezer bowl. Continue, as per manufacturer's instructions. About five minutes before ice cream is ready, add the cut up chocolate bar. ** NOTE: You may also add 1/2 cup chopped pecans, almonds, macadamias, unsweetened coconut or filberts during the last 5 minutes of processing. Courtesy of FitnessandFreebies.com Back to Previous Page
|