Double Chocolate Pecan Ice Cream
none
1 teaspoon gelatin 1 cup water 6 egg yolks 16 packets sugar substitute 2/3 cup unsweetened cocoa 2 1/2 cups heavy cream 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons chocolate extract 1 cup toasted pecans; chopped 2 Atkins Endulge Bars - (1.06 oz ea); chopped
Sprinkle gelatin over water. Let stand until softened, about 5 minutes. In a medium bowl whisk yolks and sugar substitute to combine.
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.
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.
Pour ice cream into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add pecans and Endulge Bars.
This recipe yields 8 servings.
Carbohydrates: 10.5 grams Net Carbs: 6.5 grams Fiber: 4 grams Protein: 7 grams Fat: 46 grams Calories: 477
Description: "It doesn't get any better than this: chocolate, pecans and chocolate chunks!" Source: S(Formatted for MC6): "06-29-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 339 Calories; 32g Fat (84.3% calories from fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 261mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 6 Fat; 1/2 Other Carbohydrates.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 8 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.73 **
-- -Alan
