Bittersweet Chocolate Ice Cream
Bittersweet Chocolate Ice Cream is a gluten free, lacto ovo vegetarian, and primal recipe with 2 servings. One portion of this dish contains approximately 11g of protein, 71g of fat, and a total of 734 calories. For $1.
Cook time
45 min
Servings
2
Ingredients
4
Nutrition
per serving734 kcal
Calories
11 g
Protein
71 g
Fat
14 g
Carbs
Instructions
- 1
Prep your ice cream maker according to the manufacturers directions.In a medium sauce pan, heat the half & half until warm- not hot.In a bowl, whisk the egg yolks until blended.
- 2
Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan.
- 3
Whisking briskly while combining.Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes).
- 4
Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.
- 5
Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.
- 6
Add the whipping cream and vanilla
- 7
Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.Freeze in the ice cream maker according to the manufacturers directions. Makes about a quart.
