Nana Peabody's "Mexican Hot Chocolate" Ice Cream

Just in time for HOT weather! A sweet indulgence with very few carbs and low in saturated fats?*

One ounce of this ICE CREAM has only 1.4 carbs, and is a refreshing, guilt free dessert!

If you are like me or my friend we need chocolate in daily doses!  Here is a custard style ice cream recipe she created that is cool and a little spicy at the same time, as well as refreshing and delicious. There are a few steps, but it's worth it to enjoy a creamy (vs. ice milk) treat! Start at least four hours before you want to eat! It's worth the planning ahead!

5 Egg yolks

3 cups Almond milk (unsweetened)

1/2 cup Heavy whipping cream

4 oz Bittersweet chocolate, roughly chopped

1 Tbsp Stevia sweetener  "Sweetleaf" brand was used in this recipe

1 1/2 tsp Vanilla

1/2  tsp Cinnamon

1/8 - 1/4 tsp Cayenne pepper (adjust spices to taste)

pinch  of Salt

In a medium saucepan set over medium-low heat, whisk together the almond milk, cream, vanilla, spices, salt and the stevia. Mix the mixture just to a boil.

While the milk / cream mixture is heating, combine the yolks in a bowl. Using a mixer on low speed or a whisk, beat until yolks are pale and thick.

Place the chopped chocolate in a separate mixing bowl and reserve.

Once the milk / cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture slowly into the yolk bowl. Add another 1/3 of the mixture, then return the combined yolk/milk mixture to the saucepan. Using a wooden spoon, stir (for only a few minutes) the mixture constantly over low heat until it thickens slightly and coats the back of the wooden spoon. This mixture must NOT boil or the yolks will over-cook.

Pour the mixture through a fine mesh strainer into the bowl of the chopped chocolate to remove egg particles.  Whisk to combine and then cover and refrigerate 2-3 hours, or overnight.

Now the easy last step. Turn on the ice cream maker, pour the mixture into the frozen freezer bowl and let mix until thickened about 20 minutes. The ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

A Generous 4 oz serving has only:

189 Calories

5.5 Carbs

14.5 Fats

3 Proteins

This recipe makes one quart (32 1 oz, or 8 four oz servings).

*You will need an ice cream maker.

Mexican Hot Chocolate Ice Cream