Mocha-Hazelnut Ice Cream
6.1g
Net Carbs
4.8g
Protein
33.7g
Fat
2.1g
Fiber
337
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:
- 3 ounces Unsweetened Baking Chocolate Squares
- 3 1/2 cups Heavy Cream
- 3 teaspoons rounded Coffee (Instant Powder, Decaffeinated)
- 1/3 cup Cocoa Powder (Unsweetened)
- 6 large Egg Yolks
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 1 tablespoon Vanilla Extract
- 1/3 cup chopped Hazelnuts or Filberts
Directions:
- In a medium saucepan, combine 3 cups of the cream, chocolate, cocoa powder and coffee granules; cook over medium-low heat, stirring occasionally, until chocolate melts and mixture just begins to simmer. Remove from heat and cool to room temperature. Whisk until smooth.
- In a medium bowl, whisk egg yolks, remaining 1/2 cup cream and sugar substitute together until blended. Gradually whisk 1 cup of chocolate mixture into yolk mixture; add to saucepan with remaining chocolate mixture and whisk to combine.
- Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon (175°F on a candy thermometer), about 3 minutes. Remove from heat; stir in vanilla and cool slightly.
- Pour custard into a glass or metal bowl; cover with plastic wrap and refrigerate for 4 hours or overnight. Pour custard into ice-cream maker; freeze according to manufacturers directions.
- During last 5 minutes, add hazelnuts. Transfer to an airtight container, cover and freeze for 4 hours or overnight. Let stand at room temperature until soft enough to scoop, about 15 minutes.
