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Chocolate Peanut Butter Ice Cream - Low-Carb
Author/Submitted by:
Servings: 8
Categories:
Chocolate
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Desserts
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Haven't Tried
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Ice Cream/Frozen Yogurt
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Low-Carb
Ingredients: 4
tablespoons
unsweetened cocoa 3/4
cup
sugar substitute,
Splenda
4
egg yolks 1/2
cup
half and half 2
cups
heavy cream,
well chilled
1/8
teaspoon
salt 2
teaspoons
vanilla 1
tablespoon
Creme de Cacao 3
tablespoons
peanut butter
Directions:
1.
In a double boiler, heat heavy cream and eggs, whisking continuously, until temperature of the mixture reaches 150 degrees. Let cool. In a separate bowl, combine cocoa, Splenda, vanilla, creme de cacao, and salt. Add egg/cream mixture and mix with a blender until thoroughly blended. Chill in fridge.
2.
Pour chilled mixture into ice cream machine and begin churning (whether that's by hand or electrically) -- add the remaining 1/2 cup half and half and the 3 tablespoons of peanut butter once churning has begun. Continue churning according to your machine's particular directions (if your machine doesn't recommend or permit adding the half and half and peanut butter later, then just toss that in with the rest of the mixture before you start churning).
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