This ice cream is soft and creamy even after being in the freezer for days!
I have the kitchen aid ice cream maker attachment and that is what I used to make this recipe.
I am pre diabetic and am always looking for dessert recipes that I can use stevia in and still have them turn out right. This recipe also has honey in it but not enough to shoot up my blood sugar. I am not on any medication and manage my blood sugar with diet only. I am so excited to have something chocolate to eat!
2 C heavy cream
1 1/2 C whole milk
7 large egg yolks
1/3 C Hershey's Cocoa powder
2 t vanilla
2 T Truvia
3 1/2 T real honey ( runny not creamed)
1 T amaretto or 1t cinnamon
Put the cream and milk in a pot and scald it over med low heat. That is when it skims over and there are tiny little bubbles around the edges. Do not boil!
Beat the egg yolks with the cocoa, vanilla, Truvia, and honey in a bowl.
Temper this mixture by adding the cream and milk to the egg mixture in a steady stream while whisking continuously so as not to scramble the eggs. Not the whole thing though, after about a cup you can then whisk the egg mixture back into the pot with the scalded cream and milk.
Put back on the stove at med low heat and cook stirring constantly with a wooden spoon until mixture thickens and coats the back of the spoon. You can test by running your finger across the back of the spoon and if it leaves a line it's ready. Take off the stove and add the amaretto if you are using it. Pour through a sieve or strainer into a container and cover with plastic wrap against the mixture.
Refrigerate overnight. Pour into an ice cream freezer and churn for about 30 minutes.
Transfer to an air tight container to freeze harder. You can also eat it soft serve style right out of the ice cream freezer.
