Low Carb Super Skinny Chunky Fudge Ice Cream!

YES.. ice cream is my total weakness. Ben & Jerry's NY Super Fudge Chunk ice cream calls to me... it says "eat me, I'm gluten-free!!!". However, FULL of sugar! So. I decided to make my own version. This is really really chocolate-y and delish!

I went through the trouble of making my own chocolate covered peanuts so they'd be low carb.. but you could just use peanuts and chocolate separately. It IS a pain to do, but totally worth it. How to: melt a few squares of chocolate in a double boiler, drop in peanuts, stir well, put peanuts in a single layer on waxed paper (see pic) and refrigerate about 30 minutes until hard. break apart fast as possible (chocolate will melt in hands), and return to fridge until use.

Of course you will need an ice cream maker to do this, and make sure the insert (if you use this kind) is frozen in the freezer for 24-36 hours at least.

This ice cream will make more than the ice cream container will hold, so it would be good to have another container, slightly larger, to put it in when its done for the freezer. You will want to have it ready. As always, read through this recipe before you gather ingredients and make sure you have everything.

**Now remember.. xylitol is best eaten in small amounts. Erythritol in ice cream doesn't work (makes it really gross, been there), so it's not a suitable sub. Agave nectar would work, though it has a lot more carbs, at least it is still low G.I.

Low Carb Super Skinny Chunky Fudge Ice Cream
(variation: chocolate ice cream)

2 oz. of an 85% chocolate bar (about 3/5ths), Lindt or Green & Black's are good low carb versions
1/3 cup unsweetened natural cocoa powder, sifted
1 cup organic milk (raw milk preferred, and this is a good thing to do with your raw soured milk)
2 cups organic cream (raw preferred/raw soured fine)
2 organic pastured eggs (this will be raw, so at least make sure they are fresh and organic)
1/4 c. xylitol (don't sub erythritol, but can sub agave nectar)
1/4 even teaspoon good tasting stevia powder
pinch salt
1 teaspoon vanilla extract
1 Tablespoon vodka (optional, to keep from getting too hard in freezer)
wire whisk

ADD INS: you'll need about 1/2- 3/4 cup total of the following all mixed together:

peanuts, covered in chocolate (see above)
large chunks of a 72%- 85% chocolate bar - see pic -->
white chocolate chips (ok, these are not low carb so OPTIONAL or just a very few)
roasted almonds
pecans
walnuts
cashews (not originally in that NYSFC ice cream but worth the add)

Melt 2 oz. chocolate in the top of a double boiler over simmering water (turn the burner off before adding chocolate) until melted. Heat 1/2 cup milk separately. When milk is hot, whisk with a wire whisk the cocoa powder until mixed. Use a silicone spatula to press out lumps.  Pour the milk slowly into the melted chocolate, while whisking constantly until all mixed. Press out any lumps again.  Set aside and cool.

TIP: when working with chocolate, you never want to add hot and cold together, or it will clump. So that is why we heat the milk and add... otherwise this step is a real clumpy mess

Whisk eggs in a large bowl until fluffy, about 2 minutes. Add stevia and xylitol and whisk another minute. Add vanilla and salt. 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. Add the vodka.  Refrigerate until cooled.

When mixture is cooled, use in your ice cream maker to make chocolate ice cream. When it is done, transfer the ice cream to a slightly bigger container and immediately stir in the mix-ins until thoroughly mixed. Place in freezer to harden.