Posted by: Joan Spiller | June 6, 2011

Ice cream – Recipe


Sometimes I read recipes and go ‘mm’ & move on, cos they contain ingredients I’ve never heard of (or I can’t source ’em without visiting 7 diff shops!) or they’re so complex to create I just go ‘no’ and move on.. If you are like me, then this one should appeal cos it’s got 3 ingredients, is low carb and low (ish) calorie but wait for it: it tastes amazing!

All you need is:

500g dark chocolate

200ml cream

6 eggs

Separate the eggs. Whisk the whites in a dry clean (glass is best) bowl, til stiff. Set aside.

Over a double boiler, melt the chocolate. I find its best to break the chocolate into even sized pieces to do this job. Once melted, turn the heat down and beat in the egg yolks one at a time. Move quickly, so you do not get scrambled egg yolks in chocolate (omg ew).

Once done, remove from the heat and stir in the cream. If it siezes, put it back over the heat and keep mixing in a little cream (1T at a time) til it goes glossy and gorgeous again.

Tip the chocolate, egg yolk mixture into a large bowl then fold (gently) the egg whites through til evenly combined.

Pour into a sealable container (I find a shallow one works best) and freeze. You will need to make this the day before you want to use it..

Oh and to make ours extra wickedly delicious (not wickedly bad tho!) we drizzled some melted dark chocolate over the lot so it sank in and rippled beautifully through the ice cream as it froze.

May we all say “YUM”.

I made this on the weekend, for CJ and she was suitably impressed. By using dark chocolate, it fell into the ‘non sweetened’ category and of course, it is high in protein thanks to the free range eggs used..

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Responses

  1. Looks good!!! Thanks for this!!!

    Like

  2. I’m going to try this. Sounds divine!

    Like

    • Janet, CJ left it in the freezer @ home and made a special trip back just to get it .. that’s how good it is .. and because I used dark choc, it has no added sugar and is pretty near health food *grin*

      Like


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