This is good hot knock out chocolate ice cream:
3/4 Cup Erythritol
3 oz 90% Cocoa Chocolate
1 1/2 Cups Heavy Whipping Cream
1 Cup Whole Milk (FairLife — it’s a low carb milk)
1/4 Cup Cocoa Powder
1/4 Teaspoon Salt
3 Egg Yolks
1/4 teaspoon of Xantham Gum
1 teaspoon vodka
1 1/2 Teaspoon Sonoran Spice Ghost Pepper, Fire Dust (https://www.amazon.com/gp/product/B00APTXF58/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1)
1) Chop up the chocolate really fine and put in a decent size pyrex bowl
2) Heat 1 cup heavy cream until it just starts to boil over medium heat
3) Pour the cream over the chocolate and stir until smooth
4) Pour this into a food processor
5) All milk and all other dry ingredients to the food processor
6) Process until smooth
7) Pour mixture into sauce pan and heat until it’s a bit hot to the touch
8) While that heats, put whisk egg yolks in a bowl
9) Put 1/4 cup of the warm mix into the egg yolks slowly and stir (do this twice)
10) Put the egg mix back into the saucepan
11) Bring back to just below boiling (stir all the time)
12) Add 1/4 teaspoon of Xantham Gum (do this slowly, so you don’t get clumps of it)
13) Once heated back up, transfer to a pyrex bowl, cover and let cool
14) Once cooled, place in the fridge for a couple hours, at least
15) Once chilled, follow you ice cream maker’s instructions, adding vodka just before starting the churn process.
Nutrition Facts Servings 4.0 Amount Per Serving calories 527 % Daily Value * Total Fat 51 g 79 % Saturated Fat 30 g 150 % Monounsaturated Fat 11 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 269 mg 90 % Sodium 2555 mg 106 % Potassium 264 mg 8 % Total Carbohydrate 11 g 4 % Dietary Fiber 2 g 8 % Sugars 6 g
Protein 10 g 21 % Vitamin A 35 % Vitamin C 1 % Calcium 18 % Iron 6 %
Smiling1541 