Chocolate Chocolate Chip Kahlua Ice Cream
2 cups unsweetened almond milk
1 cup cream
1/4 cup granulated erythritol
1/4 cup unsweetened cocoa powder
2 tsp instant coffee
4 large egg yolks
2 oz unsweetened chocolate, chopped fine
2 tbsp Kahlua
25 drops stevia extract
3 oz high % cacao (I used 85%), chopped
Set a medium bowl in a large container of ice water. Whisk cream, almond milk, erythritol and cocoa powder in a medium saucepan until cocoa powder is mostly dissolved. Over medium heat, stir occasionally and heat until mixture is steaming but not simmering, or 170F on a candy thermometer.
Whisk egg yolks in a small bowl until smooth. Very slowly whisk in 1 cup of the hot cream mixture to temper the yolks. Then slowly whisk tempered yolks back into cream mixture, stirring constantly. Continue to cook until very hot, 175 - 180F.
Add unsweetened chocolate to custard and let sit 1 minute. Whisk briskly until thoroughly combined. Pour custard into bowl set in ice bath, and let cool 10 minutes. Remove and cover tightly with plastic wrap. Refrigerate until chilled, at least 3 hours.
Stir in Kahlua and stevia and extract, then pour mixture into an ice cream maker and churn according to manufacturer’s directions. When mixture reaches soft-serve consistency, transfer to an air-tight container and stir in chopped chocolate pieces. Freeze until firm but not rock hard, 2 to 3 more hours.
Serves 8. Each serving has 8.5 g of carbs and 2.5 g of fiber. Total NET CARBS = 6 g. (via All Day I Dream About Food: Chocolate Chocolate Chip Kahlua Ice Cream (Low Carb and Gluten Free))
