Double Chocolate Chip Ice Cream

THE RECIPE

INGREDIENTS

• 5 egg yolks
• 2 whole eggs
• 2/3 cup Swerve sweetener (Erythritol)
• 1/3 cup cocoa powder
• 3 cups whipping cream
• 1/4 cup dark chocolate mini-chips
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt

DIRECTIONS

Makes: 10 servings

1. Be sure to freeze your ice cream maker bowl at least a day ahead. I keep mine in the freezer so it is always ready when I need it.
2. In a large sauce pan, whisk the egg yolks, eggs, and Erythritol together until slightly foamy (about 2 minutes).
3. Place over medium-low heat and stir in cocoa powder, whipping cream, vanilla and salt.
4. Stir continuously so the mixture does not burn, bring mixture to a slow bubble. Check temperature with a food thermometer, once at 160 degrees F you can remove the sauce pan from the stove. It is important to bring the mixture to temperature slowly, don’t rush it by turning up the heat.
5. Once at 160 F, remove from heat and allow to cool in the pot for 15 minutes.
6. Refrigerate for at lest an hour, will keep overnight if making ice cream the next day.
7. Following your ice cream maker instructions, add the chilled mixture to the machine and let it churn for 25 – 40 minutes depending on the consistency you like. My machine requires me to add the mixture while the machine is turned ON and churning.
8. If adding chocolate chips, add to the last 5 minutes of churning time.
9. Scoop out and enjoy!