Forget about Romeo and Juliet, forget about Edward and Bella, the perfect love story will be you with a spoonful of this luxurious LCHF ice cream.
This lush chocolate ice-cream is delightfully creamy and the perfect companion served with fresh plump strawberries. Be aware that each serving contains 20 g carbs, this ice-cream should be considered a special treat, reserved for special occasions. Don’t fear over indulging though, it’s very rich, I promise you will only eat one portion!
If you are not following a low carb high fat diet but still want to indulge in this beautiful ice cream then you can easily replace the Xylitol with 85 g sugar.
The recipe is intended for an ice-cream maker, if you don’t have an ice-cream maker then I suggest you buy yourself a valentines gift this year….you know, from me to me with love, because you deserve it! 🙂
100 g 85% Lindt dark chocolate (1 slab) broken into pieces
300 ml full cream milk
60 g Xylitol (or 85 g sugar for non lchf version)
3 free range egg yolks
300 ml whipping cream
Place the chocolate and milk in a heavy-based saucepan and gently heat while stirring the mixture until the chocolate is completely melted and smooth. Remove from the heat and cool slightly.
Beat the egg yolks and Xylitol in a bowl until thick and pale. Stir in the cooled chocolate milk to the egg mixture and return the mixture to the saucepan. Cook the custard over a gentle heat, continuously stirring until it thickens and coats the back of a wooden spoon. Don’t let the mixture boil as it will curdle. Pour into a bowl and let it cool down.
In a separate bowl whip the cream into soft peaks and fold into the cooled chocolate custard mixture. Cover with cling film and refrigerate for 12 hours or preferable overnight. Churn in an ice-cream machine until frozen.