sf-lowcarb coffee chocolate chip ice cream
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Smooth, creamy, filling ice cream with a satisfying mocha flavor. Recipe is easily doubled.
method
Ice-Cream Maker
Ingredients For sf-lowcarb coffee chocolate chip ice cream
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4egg yolks (organic if affordable)
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1 cheavy whipping cream (0 sugars)
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1 calmond milk (0 sugars)
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1/3 ctruvia -stevia extract
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1 Tbsppure vanilla extract
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2 Tbspstrong instant coffee powder
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1/2 baglily's dark chocolate chips w/stevia (0 sugars)
How To Make sf-lowcarb coffee chocolate chip ice cream
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1Whisk egg yolks and sweetener until pale and fluffy.
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2Heat almond milk and cream in sauce pan until little bubbles are dancing around. (DO NOT SCALD - or you gotta start over)
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3Add hot milk mixture to egg mixture, tiny bits at a time, while constantly whisking so you don't overheat the eggs (no one likes scrambled egg ice cream)
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4Once combined, re-heat total mixture to 170-180 degrees (any thermometer will do) while steadily stirring mixture.
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5Remove mixture from stove and stir in Vanilla and instant coffee powder. Refrigerate over night.
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6Churn cold mixture as instructed by your ice cream maker. During last 5 minutes, add in chocolate chips. Freeze in airtight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for SF-LowCarb Coffee Chocolate Chip Ice Cream:
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