Double Chocolate Pecan Ice Cream - Low-Carb
Author/Submitted by:
Atkins
Servings: 8
Categories:
Chocolate
/
Desserts
/
Haven't Tried
/
Ice Cream/Frozen Yogurt
/
Low-Carb
/
Nuts
/
Pecans
Ingredients: 1
teaspoon
unflavored gelatin 1
cup
water 6
egg yolks 16
packets
sugar substitute 2/3
cup
unsweetened cocoa 2 1/2
cups
heavy cream 1 1/2
teaspoons
vanilla extract 1 1/2
teaspoons
chocolate extract 1
cup
pecans,
toasted, chopped
2
Atkins Endulge Chocolate Candy Bars,
1.06 oz. each, chopped
Directions:
1.
Sprinkle gelatin over water. Let stand until softened, about 5 minutes. In a medium bowl whisk yolks and sugar substitute to combine.
2.
In a medium pot mix gelatin mixture and cream. Add cocoa powder. Cook over medium-low heat, stirring occasionally, until cocoa is dissolved and mixture has begun to simmer.
3.
Slowly pour one cup of gelatin mixture into yolk mixture, whisking constantly. Pour mixture back into pot of gelatin mixture. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla and chocolate extracts. Chill mixture 4 hours.
4.
Pour ice cream into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add pecans and Endulge Bars.
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