Wednesday, November 7, 2012

Cocoa Chocolate Ice Cream

Cocoa Chocolate Ice Cream with Peanut Butter Cookies


I thought it would be a good idea to post a chocolate ice cream recipe using just cocoa powder, instead of a mix of cocoa and an 85% chocolate bar... in case you are reading this post in the middle of the night, wanting a low-carb ice cream, but have no chocolate on hand! Because, that has totally happened to me.
This recipe is a great way to use up your soured raw milk.  You won't taste the sour in the chocolate mix, and since it is raw, that sour milk is so good for you- extra probiotics!  If you have regular milk, that works too.
Remember that when using xylitol, it is best to limit your portions, until you are sure how much of it your body can stand without getting a laxative effect.  I made Peanut Butter Cookies (sub for sugar!) and put this ice cream between them.

Chocolate Ice Cream

1/2 cup cocoa powder, sifted
1/2 cup birch xylitol
1/4 teaspoon good tasting stevia (1/2 teaspoon if you use NuNaturals)
1 cup [organic/raw] milk (raw soured milk is great for this!)
2 cups [organic/raw] cream
2 fresh pastured eggs (this is important, because they will be raw in the recipe)
2 teaspoons vanilla extract
pinch salt
ice cream maker

In a medium sized saucepan, combine a half a cup of milk, cocoa powder, and birch xylitol. Stir until throughly mixed and melted together.    Depending on how large the xylitol crystals are, this might take a while.  Set aside and cool.

Whisk eggs i a large bowl until fluffy.  Add stevia, vanilla, and salt and mix well.  Pour in 1/3 of the chocolate mix (esp if it is still warm) and mix well. Add the rest and mix. Then add the other 1/2 cup of milk and the cream and stir.  Refrigerate for about 2 hours.

When mixture is cooled, use in your ice cream maker to make chocolate ice cream. When it is done, transfer to freezer to harden.

               


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