Double Chocolate Pecan Ice Cream Recipe
Cook Time: 18 Minutes
Phase: Phase 2
1 cup, chopped Pecans
1 tsp Gelatin Powder
1 cup Tap Water
6 large Egg Yolk
0 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
2 1/2 cup Heavy Cream
0 2/3 cup Cocoa Powder (Unsweetened)
0 1/2 tsp Salt
1 1/2 tsp Vanilla Extract
4 tbsp Lily's Sugar Free Chocolate Chips
- Preheat over to 350°F.
- Toast pecans for 8 minutes, remove and allow to cool then chop and set aside. Sprinkle gelatin over water in a heavy bottom pot. Let stand until softened, about 5 minutes.
- In a medium bowl, whisk yolks and sugar substitute to combine. Add cream and cocoa powder to gelatin mixture and cook over medium-low heat, stirring occasionally, until cocoa is dissolved and mixture has begun to simmer.
- Slowly pour half of gelatin mixture into yolk mixture, whisking constantly. Pour mixture back into pot. This process is known as tempering. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Remove from heat.
- Stir in salt, vanilla and chocolate extracts. Chill mixture 4 hours. Pour ice cream into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add pecans and chocolate.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.