low carb Chocolate Raspberry Ice Cream

Chocolate Raspberry Ice Cream

Dark Chocolate Ice Cream

  1. 2.5 cup half-and-half cream
  2. 1 cup brown sugar Splenda (or Erythritol)
  3. 1/2 cup unsweetened Dutch Processed cocoa powder
  4. 2 oz dark unsweetened chocolate, melted
  5. 4 eggs, lightly beaten
  6. 1 cup heavy whipping cream
  7. 2 tsp vanilla extract
  8. 1 cup fresh raspberries
  9. 1/2 cup shaved dark chocolate, 70% or higher

Raspberry Sauce

  1. 2 cups of fresh or frozen raspberries
  2. 1/2 cup sweetener
  3. 2 tbsp water

Make the Ice Cream

  1. In a heavy saucepan, heat half-and-half until starting to steam but not boiling, then stir in sweetener and cocoa powder until dissolved.
  2. In a medium bowl, whisk the eggs, then pour a small amount of hot cream mixture into the eggs, whisking constantly to temper, adding more gradually until you’ve used at least half of the liquid
  3. Return all to the pan. Whisking constantly, cook over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
  4. Remove from the heat and stir in dark chocolate until melted. Stir in whipping cream and vanilla.
  5. Press plastic wrap onto the surface of custard and refrigerate for several hours or overnight.
  6. Pour your custard into the ice cream cylinder and churn according to the manufacturer’s directions.
  7. During the last 10-15 minutes of churning, add the whole raspberries and shaved chocolate. The raspberries will ‘break up’ on their own while churning.
  8. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Make the Raspberry Sauce

  1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring frequently, until the raspberries break apart, around ten minutes.
  2. Strain the sauce through a fine-meshed strainer to remove seeds

low carb Chocolate Raspberry Ice Cream



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