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Mint Chocolate Chip Ice Cream
Low Carb Recipe

 

Ingredients:
2 cups heavy cream
1 cup Davinci Peppermint Paddy sugar free syrup
10 drops green food coloring (optional)
2/3 cup Splenda (or equivalent)
3 egg yolks
1 tablespoon lecithin granules
2 tablespoons glycerin
1/2 teaspoon xanthan gum
1/2 teaspoon peppermint oil/extract
1/2 cup sugar free mini chocolate chips

Directions:
Beat the eggs and add them to the cream. Blended in the Splenda and glycerin.

Mix 1/2 of the Davinci syrup to blend (in a mini food processor) the xanthan gum to a gummy paste, then add it and the remaining 1/2 of the syrup to the mix. Hold back 1/2 cup of the cream and blend the lecithin granules up real well in the mini food processor too, and then add it in to the mix.

Heat the mixture on the stove on medium heat in a saucepan, stirring fairly constantly until it reaches160-180 degrees on a candy thermometer.

Stir in the food coloring and peppermint oil.

Put the whole thing in the freezer, checking it and stir every 30 minutes to prevent a skin and lumps from forming.

After a few hours, put the mixture into an ice cream maker. When the ice cream is nearly as hard as you like, add in the 1/2 cup of mini chocolate chips and let it freeze another 10 minutes.

See also:
Standard Vanilla Ice Cream
Very Strawberry Ice Cream
Chocolate-Chocolate Chip Ice Cream