Chocolate ice cream has always been one of my passions. In my pre-lowcarb days I could devour a half gallon in an evening! I found Atkins recipe (which uses sugar free chocolate pudding) to be lacking both in taste and in mouth feel - I just can't get used to the tapioca feel. This recipe starts with the Atkins ice cream base but deviates rapidly. The Creme de Cacao adds some carbs but it improves the taste and texture quite a bit. As with all ice creams that lack sugar, it will get very hard when put into the freezer. It is best when eaten immediately, but since the recipe makes 6 servings there will be leftovers. I recommend freezing leftovers in individual serving containers (old margerine cartons are perfect) then removing from the freezer about 1/2 hour before serving.
2 cups Heavy cream 4 large Egg yolks 2/3 cup Water 1/2 tsp Vanilla extract 1 oz Unsweetened baking chocolate - chopped up a bit 1 tbl Creme de Cacao (optional) 1 tsp Stevia liquid 2 pkt Artificial sweetener Pour heavy cream into a heavy sauce pan over low heat. Whisk in egg yolks one at a time, add chocolate and continue to stir almost constantly until the mixture begins to thicken. Remove from heat and continue to stir until the mixture cools a bit. At this point it should coat a spoon nicely and any stray bacteria should be dead. Add the remaining ingredients and stir until thoroughly mixed. Refrigerate until cold. Prepare in ice cream maker according to manufacturer's instructions.
Carb Count: Entire recipe - approximately 37 grams. 6 grams per serving. Eliminating the Creme de Cacao reduces the carb count to about 23 grams or 4 grams per serving.
Copyright © 1998 by Jeffrey L. David. May be reused with proper attribution.