Choc-mint Ice Cream
An unbelievably delicious low carb ice cream made using the beautiful combination of chocolate and mint. The macros are calculated on two scoops of approx. 50g / 1.8oz (so a 100g / 3.5oz total serving). This batch will therefore yield 10 servings.
Servings 10 approx.
Calories 312kcal
Equipment
Ingredients
- 500 g double cream
- 300 g unsweetened almond milk
- 3 large egg yolks
- 60 g powdered erythritol confectioners
- 1 1/2 tsp peppermint extract
- green food colouring (optional)
- 100 g 85% Lindt dark chocolate broken into smaller pieces
Instructions
- Add the double cream and almond milk to a large pan over low heat. Bring to a very light simmer over moderately low heat.
- In the meantime, whisk the egg yolks in a large bowl.
- Pour a third of this warm creamy mix into the bowl of whisked eggs and mix well to combine. This step tempers the egg. Return the bowl of tempered eggs to the pan of warm cream.
- Return the pan to the heat and continue to cook over a gentle heat, whisking continuously. Do not allow the mixture to rise above 70°C. This will ensure that the eggs cook through safely, but don't scramble. I strongly advise checking this using a thermometer probe in the mixture while you whisk. It may take a little time to reach this temperature, but it’s imperative that you do not rush this (no one wants scrambled eggs!). Once the temperature is achieved, maintain this temperature for at least 10 minutes by lowering the heat further or shifting the pan partially off the heat source.
- After 10 minutes, remove the pan from the heat and whisk in the sweetener. Strain the mixture into a large bowl through a fine mesh sieve. Whisk in the peppermint extract and green food colouring (if using). Cover the bowl and place in the fridge so the mixture can cool completely, at least an hour or two.
- NOTE: If you noticed any ‘eggy’ bits caught in the strainer, its likely you overcooked your mixture. Unfortunately. this means your ice cream will not only taste eggy, but the whisked eggs will not have done their job of stabilising the mixture effectively. You may need to bin it, unfortunately, so please invest in an inexpensive thermometer probe.
- In the meantime, chop the chocolate up into very small pieces. I find placing it inside a freezer bag and smashing it with a meat mallet helped speed things up! Keep in the fridge until needed.
- When you are ready to churn, set up the ice cream maker. Pour the chilled ice cream mixture into the ice cream maker bowl. Churn for 15 minutes, before adding in all the small chocolate pieces, continuing to churn according to the manufacturer's instructions (this usually takes approximately 35-40 minutes) until you are left with a thick, perfect ice cream.NOTE: I added the bits of chocolate after 15 minutes of churning to ensure they are evenly distributed in the ice cream mixture. Ensure the chocolate pieces are chopped small so they don't interfere / hamper / jam up the churning process of the ice cream.
- Once done, the ice cream is ready to enjoy, but you could also place it in a suitable container, kept in the freezer, covered.IMPORTANT: I recommend removing it from the freezer at least 40 minutes before enjoying: it just makes for much easier scooping. Another important note, ice cream churners differ. Mine has a bowl that needs to be frozen solid before I can use it. Check the instructions that come with your model.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 312kcal | Carbohydrates: 3.3g | Protein: 3.2g | Fat: 32g