Bittersweet chocolate ice cream
Creamy and decadent, this Bittersweet Chocolate Ice Cream recipe is a gluten-free and primal delight. It covers 12% of your daily requirements of vitamins and minerals. Perfect for Summer events, it takes just 45 minutes to prepare and will surely be a crowd-pleaser.
Ingredients
cream
2 cups
instant coffee powder
0.25 tsps
vanilla extract
2 tsps
Method
- Prep your ice cream maker according to the manufacturers directions.In a medium sauce pan, heat the half & half until warm- not hot.In a bowl, whisk the egg yolks until blended.
- Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan.
- Whisking briskly while combining.Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes).
- Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.
- Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.
- Add the whipping cream and vanilla
- Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.Freeze in the ice cream maker according to the manufacturers directions. Makes about a quart.
Nutrition:
Carbs
14 g
Fat
70 g
Protein
10 g
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