Low Carb Super Skinny Chunky Fudge Ice Cream
(variation: chocolate ice cream)
2 oz. of an 85% chocolate bar (about 3/5ths), Lindt or Green & Black's are good low carb versions
1/3 cup unsweetened natural cocoa powder, sifted
2 cups organic whipping cram
2 organic pastured eggs (this will be raw, so at least make sure they are fresh and organic)
1/4 c. xylitol (don't sub erythritol,)
1/4 even teaspoon good tasting stevia powder
pinch salt
1 teaspoon vanilla extract
1 Tablespoon vodka (optional, to keep from getting too hard in freezer)
wire whisk
ADD INS: you'll need about 1/2- 3/4 cup total of the following all mixed together:
large chunks of a 72%- 85% chocolate bar - see pic
-->roasted almonds
pecans
walnuts
Melt 2 oz. chocolate in the top of a double boiler over simmering water (turn the burner off before adding chocolate) until melted. Heat 1/2 cup milk separately. When milk is hot, whisk with a wire whisk the cocoa powder until mixed. Use a silicone spatula to press out lumps. Pour the milk slowly into the melted chocolate, while whisking constantly until all mixed. Press out any lumps again. Set aside and cool.
TIP: when working with chocolate, you never want to add hot and cold together, or it will clump. So that is why we heat the milk and add... otherwise this step is a real clumpy mess
Whisk eggs in a large bowl until fluffy, about 2 minutes. Add stevia and xylitol and whisk another minute. Add vanilla and salt. Pour in 1/3 of the chocolate mix (esp if it is still warm) and mix well. Add the rest and mix. Then add the other 1/2 cup of milk and the cream. Add the vodka. Refrigerate until cooled.
When mixture is cooled, use in your ice cream maker to make chocolate ice cream. When it is done, transfer the ice cream to a slightly bigger container and immediately stir in the mix-ins until thoroughly mixed. Place in freezer to harden.
Note: The vodka is used to keep the ice cream from getting too hard.
nutritional values for this recipe click here
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