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.
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