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Double Chocolate Pecan Ice Cream

Courses: Dessert
Serves: 8 people

Recipe Ingredients

1 teaspoon 5mlGelatin
1 cup 237mlWater
6   Egg yolks
16   Sugar substitute
2/3 cup 73g / 2.6ozUnsweetened cocoa
2 1/2 cups 592mlHeavy cream
1 1/2 teaspoons 7.5mlVanilla extract
1 1/2 teaspoons 7.5mlChocolate extract
1 cup 146g / 5.1ozToasted pecans - chopped
2   Atkins Endulge Bars - (1.06 oz ea) - chopped

Recipe Instructions

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:
Atkins Cookbook at http://atkinscenter.com

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