Decadent Chocolate Ice Cream Recipe

DIRECTIONS

1. Pour heavy cream into a heavy-bottomed 3-quart saucepan and place over medium heat.  Allow to simmer but do not boil.  Remove from heat and set aside.
2. In a large mixing bowl, combine the eggs, yolks, cocoa powder, sugar substitute and salt. With an electric mixer on medium, beat until thickened and smooth, 2 to 3 minutes, scraping sides of bowl with a rubber spatula. Using a ladle, remove about a cup of the hot cream from the pan, and gradually whisk into egg mixture (this tempers the eggs so they won't curdle).  While whisking, pour tempered egg mixture into remaining cream in saucepan.
3. Place over medium heat and whisk until slightly thickened and coats the back of a wooden spoon; temperature should not go over 170°F.
4. Pour into a clean bowl, whisk in extracts and let stand until custard is cooled to room temperature, about 1 1/2 hours or place in a clean bowl set in a larger bowl filled with an ice water bath to chill quickly to room temperature. Refrigerate 2 hours, until well chilled, or cover with plastic wrap and refrigerate overnight to develop more flavor.
5. Freeze in ice cream maker according to manufacturers directions.  When freezing process is complete, serve immediately for soft serve ice cream, or for firm ice cream, place in an airtight container and freeze 2 to 4 hours or overnight. (Can be stored in the freezer up to 1 month.)  Makes about 1 quart; each serving = 1/2 cup.  This recipe is acceptable in Phase 1; however the serving size would need to be decreased to 1/4 cup = 3.6g NC.