Throw out your Arctic Zero and Halo Top low-carb ice cream, because I can assure you 100% that this recipe KICKS THAT ICE CREAM'S BUTT!! Apparently, Alton Brown's recipes are quite easy to slightly alter to accommodate a low-carb diet. I highly recommend the ice cream sandwiched between two low-carb chocolate cookies, but that's up to you :)
3/4 cup Half and Half
1.25 cups heavy cream
1/4 cup unsweetened cocoa powder
4 egg yolks
4.5 oz erythritol (about 1 cup Stevia works as well)
1 tsp vanilla extract
Whisk together the cocoa and the Half and Half in a saucepan over medium heat. Add the heavy cream and bring the mixture just to a light simmer. Remove from heat.
In a separate bowl, whisk together the egg yolks and the erythritol. Add the cream mixture into the eggs gradually, while mixing. Pour the entire mixture into the saucepan. Stir frequently over medium-low heat until the mixture thickens, reaching about 170-175 F. Pour the mixture into a container and allow to sit at room temperature for about 30 minutes. Stir in the vanilla extract, then refrigerate for 4-8 hours.
If you wish to serve this as frozen custard, the consistency should be thick enough to do so if you just freeze it for a few hours. Otherwise, pour into an ice cream maker for about 20-25 minutes. Enjoy!
This recipe makes about 8 servings of 70 grams with the following nutritional information:
12 g fat
3.8 g carbs
1.1 g fiber
2.7 g net carbs
2.8 g protein
Just a former fat girl who loves food...
and her cat.
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