Low carb creamy triple chocolate ice cream

Author: Liz Jocson

Ingredients

2 cups heavy cream
6 egg yolks
1/2 teaspoon pure Stevia
4 oz sugar free milk chocolate chips
2/3 cup skinny chocolate syrup
1/3 cup skinny chocolate Carmel truffle
1/2 teaspoon salt

Steps

In a heavy saucepan over low heat, heat the heavy cream, stirring with a whisk.
Add the chocolate and continue stirring until the chocolate has melted.
Add the egg yolks. Continue whisking on low heat until just warmed.
Add the powdered sweetener whisk until completely dissolved.
Continue heating, whisking constantly, until the custard thickens, about 10 minutes.
When the custard coats the back of a wooden spoon or reaches 140°F (60°C) on a candy thermometer, remove the pan from the heat. Do not allow the mixture to warm to over 140°F or the eggs will begin to cook.
Stir in the skinny syrups and salt.
Place in the refrigerator to cool overnight
When cool, churn the ice cream mixture in an ice cream maker following the manufacturer’s directions until it reaches your desired consistency.