20150630 - Sugar Free Peppermint Chocolate Chip Custard Ice Cream
++EDIT: Photo and updated ingredients...
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+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,
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+1 pint - whole cream
+3 - egg yokes
+1/2 tsp - peppermint extract
+6 drops - pure liquid stevia
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+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,
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+1 - Lindt 90% chocolate square
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+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...
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