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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Swiss Chocolate Ice Cream
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Ingredients:
- 1 pint heavy whipping cream
- 4 egg yolks
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup sugar free chocolate syrup
- 1/4 cup Splenda
- 1 scoop low carb chocolate shake mix
Heat heavy whipping cream in saucepan over low heat. Separate 4 eggs and whisk — one
yolk at a time — into heavy whipping cream. Whisk in extracts, sugar free syrup,
Splenda, and chocolate shake mix. When totally blended, remove from heat and let cool
completely.
Place in prepared ice cream maker. Stir until frozen.
Makes 6 1/2-cup Servings. 3.5 net grams of carbohydrate per serving.
NOTE:
To get a firmer set, refrigerate mixture for 1-2 hours before placing in
your
ice cream maker.
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