Double Chocolate Pecan Ice Cream
7.6g
Net Carbs
7.1g
Protein
44.3g
Fat
5.3g
Fiber
446
Calories
Cooking tip: 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.
Ingredients:
- 1 cup chopped Pecans
- 1 teaspoon Gelatin Powder
- 2/3 cup Cocoa Powder (Unsweetened)
- 1 1/2 teaspoons Vanilla Extract
- 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
- 4 tablespoons Lily's Sugar Free Chocolate Chips
- 6 large Egg Yolks
- 2 1/2 cups Heavy Cream
- 1/2 teaspoon Salt
- 1 cup Tap Water
Directions:
- 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.
