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+<h1>20150630 - Sugar Free Peppermint Chocolate Chip Custard Ice Cream</h1>
+<br>
+EDIT: Photo and updated ingredients...<br>
+<br>
+<center><img src="20150630.png"></center>
+<br>
+Been experimenting with ketogenic friendly ultra-low-carb ice cream.
+This, along with bacon-wrapped sour cream, is one of the perks of the extremely high fat and low carb life style.
+First experiment didn't go as planned,
+placing the result in the freezer was a mistake.
+Apparently sugar in normal ice cream actually is the key component 
+which enables the ice cream to maintain a great texture when frozen.
+Second pass, I'm keeping the result in the fridge.
+Ingredients for part one,<br>
+<br>
+1 pint - whole cream<br>
+3 - egg yokes<br>
+1/2 tsp - peppermint extract<br>
+6 drops - pure liquid stevia<br>
+<br>
+Blend everything together in a blender on high.
+Pour in a pan on the stove, stirring and slowly bring up to 160 deg F.
+Pour in a chilled container, store in fridge until chilled.
+Extra ingredients for part two,<br>
+<br>
+1 - Lindt 90% chocolate square<br>
+<br>
+Pour chilled mixture in ice cream maker,
+along with chopped chocolate square.
+Lindt 90% is better than the lower cocoa thanks to it's higher fat content.
+Churn until mixture looks like ice cream.
+Add to chilled container, store in fridge until chilled.
+Eat. Turned out awesome. Going to try higher peppermint next time and maybe another drop of stevia...<br>
+<br>
+
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