Mocha-Hazelnut Ice Cream Recipe

DIRECTIONS

1. In a medium saucepan, combine 3 cups of the cream, chocolate, cocoa powder and coffee granules; cook over medium-low heat, stirring occasionally, until chocolate melts and mixture just begins to simmer. Remove from heat and cool to room temperature. Whisk until smooth.
2. In a medium bowl, whisk egg yolks, remaining 1/2 cup cream and sugar substitute together until blended. Gradually whisk 1 cup of chocolate mixture into yolk mixture; add to saucepan with remaining chocolate mixture and whisk to combine.
3. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon (175°F on a candy thermometer), about 3 minutes. Remove from heat; stir in vanilla and cool slightly.
4. Pour custard into a glass or metal bowl; cover with plastic wrap and refrigerate for 4 hours or overnight. Pour custard into ice-cream maker; freeze according to manufacturers directions.
5. During last 5 minutes, add hazelnuts. Transfer to an airtight container, cover and freeze for 4 hours or overnight. Let stand at room temperature until soft enough to scoop, about 15 minutes.