This keto-friendly chocolate ice cream delivers! The egg yolk-based custard is the key to its full-bodied creaminess, while good-quality cocoa powder insures a rich chocolate flavor. We tested various keto-approved sugar substitutes and found some to be gritty or simply too sweet. Stevia adds just the right amount of sweetness without changing the texture. Take care not to over-churn, to avoid graininess.
Total: 4 hr 50 min(includes cooling, chilling and freezing times)
Active: 15 min
Yield:about 1 1/2 quarts
3 cups heavy cream
1/2 cup unsweetened cocoa powder
6 tablespoons pure stevia sweetener, such as Truvia
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
6 large egg yolks
an ice cream maker
Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.
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