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[Obesity Discussion]

DOUBLE CHOCOLATE PECAN ICE CREAM

Servings: 8
Prep time: 0:10:00
Bake/Cook time: 0:10:00

Calories: 470
Fat: 45 grams
Protein: 8 grams
Carbohydrates: 11 grams
Fiber: 4 grams
Net Carbs: 7 grams
1 teaspoon unflavored gelatin
1 cup water, lukewarn
6 egg yolks
3/4 cup granular sugar substitute
2/3 cup unsweetened cocoa
2 1/2 cups heavy cream
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons chocolate extract
1 cup toasted pecans, chopped
2 Atkins Endulge Chocolate Candy Bars (1.06 oz., each),
chopped
1. Sprinkle gelatin over water in a heavy bottom pot. Let
stand until softened, about 5 minutes. In a medium
bowl, whisk yolks and sugar substitute to combine. Add
cream and cocoa powder to gelatin mixture and cook
over medium-low heat, stirring occasionally, until cocoa
is dissolved and mixture has begun to simmer.
2. Slowly pour half of gelatin mixture into yolk mixture,
whisking constantly. Pour mixture back into pot. This
process is known as "tempering." Cook, stirring
constantly, until mixture is thick enough to coat the back
of a spoon, about 4 minutes. Remove from heat. Stir in
salt, vanilla and chocolate extracts. Chill mixture 4
hours.
3. Pour ice cream into ice cream maker. Process
according to manufacturer's directions. About 5 minutes
before ice cream is finished, add pecans and
EndulgeTM Bars.
It doesnt get any better than this: chocolate, pecans and
chocolate chunks!

Atkins - Double Chocolate Pecan Ice Cream

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