Atkins
Low Carb Chocolate Ice Cream recipe
Ingredients for Atkins Low Carb Chocolate Ice
Cream
- 2 cup light cream
- 1 1/2 ounces of unsweetened chocolate
- 1/2 cup water
- 18 packet Splenda sugar substitute
- 4 egg yolks
Preparation Method for Atkins Low Carb Chocolate Ice Cream
- Slowly heat 1 cup cream, Splenda sugar substitute, and unsweetened
chocolate in the top part of a double boiler over hot but not boiling
water. Stir until dissolved.
- Put egg yolks in a heavy glass jar and beat until smooth.
As the cream begins to heat, dribble a little of it (about 1
tablespoon or so at a time) into the yolks, constantly beating
the yolks as you do. Repeat this with about half of the
cream. Add the egg yolks and cream to the double boiler.
Whisk mixture constantly for about a minute or so, until it
thickens and coat a spoon.
- Take double boiler from heat and whisk in the remaining 1/2 cup cold
cream and 1/2 cup water. Put the custard in a bowl and
refrigerate, cover for 2 hours or longer and your low carb ice cream is
ready to be served.
Number of Servings : 6 1/2 cups servings
Carb per servings : 5.6 gram
Protein per serving : 6.4 gram
Low Carb Dessert
