Low Carb Double Chocolate Pecan Ice Cream

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Ingredients: 1 t gelatin 1 cup water 6 egg yolks 16 pkts sugar substitute 2/3 cup unsweetened cocoa 2 1/2 cups heavy cream 1 1/2 t sugar free vanilla extract 1 1/2 t chocolate extract 1 cup toasted pecans, chopped 2 ChocoPerfection bars, Milk or Dark chopped

Directions:

• Sprinkle gelatin over water. Let stand until softened, about 5 minutes.

• In a medium bowl whisk yolks and sugar substitute to combine.

• In a medium pot mix gelatin mixture and cream. Add cocoa powder. Cook over medium-low heat, stirring occasionally, until cocoa is dissolved and mixture has begun to simmer.

• Slowly pour one cup of gelatin mixture into yolk mixture, whisking constantly.

• Pour mixture back into pot of gelatin mixture. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon.

• Remove from heat. Stir in vanilla and chocolate extracts.

• Chill mixture 4 hours.

• Pour ice cream into ice cream maker. Process according to manufacturer's directions.

• About 5 minutes before ice cream is finished, add pecans and ChocoPerfection Bars.

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