Jeff's Mint Chocolate Chip Ice Cream

I love chocolate. My wife loves chocolate with mint. This recipe was developed to satisfy both of us. The chocolate chips are a variant on Lynne's Chocolate. The ice cream itself is a variant of Atkins ice cream base. This recipe came out incredibly tasty on the first try. 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.

Chocolate chips

1    oz     Unsweetened baking chocolate
1    tbl    Unsalted butter
1    tbl    Heavy cream
1/2  tsp    Vanilla extract
1    tsp    Stevia liquid
2    pkt    Artificial sweetener

Melt butter and chocolate together in the microwave (about 60-90
seconds).  Remove before chocolate is completely melted and stir
until dissolved and mixed with butter.  Stir in vanilla extract
and cream until well blended.  Add stevia liquid and artificial
sweetener and stir.  Pour into a shallow container lined with
plastic wrap and level.  Freeze until hard (1-2 hours).

Mint Ice Cream Base

2    cups   Heavy cream
4    large  Egg yolks
1/2  cup    Water
1/2  tsp    Vanilla extract
2    tsp    Peppermint extract
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 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 water, the extracts and the sweeteners and stir
until thoroughly mixed.  Refrigerate until cold.

Putting it all together

Remove chocolate from freezer and chop into approximately 1/8 inch
cubes.  Stir into base.  Prepare in ice cream maker according to
manufacturer's instructions.

Carb Count: Entire recipe - approximately 28 grams. 5 grams per serving.