LCHF Chocolate ice-cream
|100 g||dark chocolate — 85%|
|300 ml||milk — full cream|
|3||eggs — yolks only|
|300 ml||cream — fresh, for whipping|
Place the chocolate and milk in a heavy-based saucepan and gently heat while stirring the mixture until the chocolate is completely melted and smooth. Remove from the heat and cool slightly.
Beat the egg yolks and Xylitol in a bowl until thick and pale. Stir in the cooled chocolate milk to the egg mixture and return the mixture to the saucepan. Cook the custard over a gentle heat, continuously stirring until it thickens and coats the back of a wooden spoon. Don’t let the mixture boil as it will curdle. Pour into a bowl and let it cool down.
In a separate bowl whip the cream into soft peaks and fold into the cooled chocolate custard mixture. Cover with cling film and refrigerate for 12 hours or preferable overnight. Churn in an ice-cream machine until frozen.
Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.
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