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[Obesity Discussion]

MOCHA-HAZELNUT ICE CREAM

Servings: 12
Prep time: 0:10:00
Bake/Cook time: 0:10:00

Calories: 347
Fat: 35 grams
Protein: 5 grams
Carbohydrates: 8 grams
Fiber: 2 grams
Net Carbs: 6 grams
3 1/2 cups heavy cream, divided
3 ounces unsweetened chocolate, chopped
1/3 cup unsweetened cocoa powder
1 tablespoon instant decaffeinated coffee granules
6 large egg yolks
1 cup granular sugar substitute
1 tablespoon vanilla extract
1/3 cup hazelnuts, toasted and finely chopped
1. In a medium saucepan, combine 3 cups of the cream,
chocolate, cocoa powder and coffee granules; cook
over medium-low heat, stirring occasionally, until
chocolate melts and mixture just begins to simmer.
Remove from heat and cool to room temperature. Whisk
until smooth.
2. In a medium bowl, whisk egg yolks, remaining 1/2 cup
cream and sugar substitute together until blended.
3. Gradually whisk 1 cup of chocolate mixture into yolk
mixture; add to saucepan with remaining chocolate
mixture and whisk to combine. Cook over medium-low
heat, stirring constantly, until mixture coats the back of a
spoon (175F on a candy thermometer), about 3
minutes. Remove from heat; stir in vanilla and cool
slightly. Pour custard into a glass or metal bowl; cover
with plastic wrap and refrigerate for 4 hours or
overnight.
4. Pour custard into ice-cream maker; freeze according to
manufacturers directions. During last 5 minutes, add
hazelnuts. Transfer to an airtight container, cover and
freeze for 4 hours or overnight. Let stand at room
temperature until soft enough to scoop, about 15
minutes.
This is as rich as any super-premium ice cream gets. For the
best flavor, let the ice cream stand at room temperature until its
soft enough to scoop easily.

Atkins - Mocha-Hazelnut Ice Cream

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