Low Carb Rich Chocolate Ice Cream Food

LOW-CARB DARK CHOCOLATE ICE CREAM

Steps:

• Melt chocolate in double boiler over hot (not boiling) water.
• Gradually whisk in 1st cup of cream, stir until smooth.
• Remove from heat and let it cool.
• Whisk eggs in a mixing bowl until light and fluffy.
• Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
• Add the 2nd cup of cream, vanilla, and salt; whisk.
• Add the chocolate mixture; blend well.
• Cover, chill, and freeze according to ice cream maker's directions.

KETO CHOCOLATE ICE CREAM

Steps:

• Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
• Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
• Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.

RICH DARK CHOCOLATE ICE CREAM

Steps:

• Break up the chocolate and place with the butter in a MWC on Low for 5-10 minutes or warmish oven for about 15 minutes. Remove and stir until melted and blended together.
• Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour. Leave the mixture to cool for just a minute.
• Whisk the egg yolks in a basin, trickling in the hot syrup. Continue whisking until the mixture is thick and mousse-like.
• Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended.
• Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.
• Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.

EASY LOW CARB ICE CREAM

Steps:

• Preparation:.
• Blend ricotta, egg yolk, cocoa powder, vanilla extract, sweeteners, xanthan gum, and other flavorings together in a blender or food processor until totally smooth. Stir in nuts and chocolate shavings if desired. Pour into plastic tub with a lid and freeze for an hour, stirring well every 20 minutes to break up the ice so it freezes properly. Serve as soon as it's frozen enough to be scoopable. If you decide not to eat it immediately, let it sit out for 10 minutes when you remove it from the freezer before serving.

LOW-CARB DARK CHOCOLATE-PEANUT BUTTER ICE CREAM

Steps:

• Melt chocolate in double boiler over hot (not boiling) water.
• Gradually whisk in 1st cup of cream, stir until smooth.
• Remove from heat and let it cool.
• Whisk eggs in a mixing bowl until light and fluffy.
• Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
• Add the 2nd cup of cream, vanilla, and salt; whisk.
• Add the chocolate mixture; blend well.
• Fold in peanut butter in a swirl (Natural peanut butter will pour).
• Cover, chill, and freeze according to ice cream maker's directions.