O.k. I’ve switched to liquid sucralose! So, my recipes from now on will show much lower carb counts than if you used powdered Splenda (or any powdered sugar substitute). My last attempt at ice cream … the flavor was good but it got way too icy. I researched and think it was due to: 1) Nothing being cold enough, 2) Not enough fat, and 3) Not letting the ice cream maker run long enough. So, I changed amounts and made the best (in my humble opinion) low carb (not sugar free … contains 1 T. molasses) ice cream … EVER! 🙂 Of course, not only am I biased because I made it but this has always been my favorite flavor from Baskin Robbins.
The carb count could be lowered by using heavy cream instead of half and half and using even darker chocolate (I used 60% Ghiradelli baking chips). I unapologetically converted this recipe to my low carb version: http://www.browneyedbaker.com/2011/04/28/chocolate-peanut-butter-cup-ice-cream/.
MAKJ Chocolate Peanut Butter Ice Cream
Makes 1 quart (4 cups)
Serves 8 (1/2 cup servings)
3 cups half and half
3 Tablespoons unsweetened cocoa powder (Ghiradelli baking cocoa)
6 ounces bittersweet chocolate (Ghiradelli baking chips or bar), chopped (or whole if using chips)
3/4 cup sweetener (15 drops EZSweetz)
Pinch of salt (about 1/8 teaspoon)
6 large egg yolks
3 Tablespoons butter
1/2 teaspoon vanilla extract
Peanut Butter Swirl:
1/2 cup peanut butter (Kirkland Natural … just peanuts, salt and peanut oil, NOT canola)
1/2 cup heavy whipping cream
1/4 cup sweetener (6 drops EZSweetz)
1 Tablespoon Molasses (honey would be good too, but will add 2 more carbs)
For the ice cream:
Warm 1 cup of the half and half with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in 1 cup of half and half. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
Warm the rest of the half and half, sweetener, and salt in the same saucepan over medium-low heat. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Now for the tricky part. This goes much faster than you would imagine. If you let it go too long (or didn’t have the half and half warm enough when added to the yolks) you end up with milky scrambled eggs. I’m just thankful I needed the extra egg shells for my tomato plants.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla and butter. Stir until cool over an ice bath.
While the custard cools, make the peanut butter swirl. Combine the peanut butter, half and half, sweetener, and molasses in a small saucepan saucepan. Heat over low heat, stirring, until smooth. Transfer to an airtight container.
Chill both the custard and the peanut butter swirl thoroughly, at least 8 hours. Depending on your freezer, put the custard in your freezer an hour or two before you are ready to freeze it in your ice cream maker. Leave it in there just long enough for a very light layer of ice to form on top. Briskly stir it before adding to your ice cream maker.
Freeze the custard mixture in your ice cream maker according to the manufacturer’s instructions. When packing the ice cream into its container, alternate layers of the ice cream and peanut butter swirl, ending with the ice cream.
Freeze and enjoy!
Added into My Fitness Pal as “MAKJ Chocolate Peanut Butter Ice Cream”
Nutrition per 1/2 cup serving:
Per Serving: Calories: 257 Carbs: 12 Fat: 20 Protein: 8 Fiber:2