Double Chocolate Pecan Ice Cream
A delicious dessert from Atkins' Kitchen using ChocoPerfection Maltitol free Chocolate Bars!
It doesn’t get any better than this: chocolate, pecans and chocolate chunks!
1 teaspoon gelatin
1 cup water
6 egg yolks
16 packets Now Foods Xylitol sugar substitute
*2/3 cup Ghiradelli unsweetened cocoa
2 1/2 cups heavy cream
1 1/2 teaspoons Singing Dog sugar free vanilla extract
1 1/2 teaspoons chocolate extract
*1 cup toasted pecans, chopped
*2 ChocoPerfection bars, Milk or Dark chopped
1. Sprinkle gelatin over water. Let stand until softened, about 5 minutes. In a medium bowl whisk yolks and sugar substitute to combine.
2. In a medium pot mix gelatin mixture and cream. Add cocoa powder. Cook over medium-low heat, stirring occasionally, until cocoa is dissolved and mixture has begun to simmer.
3. Slowly pour one cup of gelatin mixture into yolk mixture, whisking constantly. Pour mixture back into pot of gelatin mixture. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla and chocolate extracts. Chill mixture 4 hours.
4. Pour ice cream into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add pecans and ChocoPerfection Bars.
Carbohydrates:10.5 grams, Net Carbs:6.5 grams,
Fiber:4 grams, Protein: 7 grams, Fat:46 grams