Low Carb Double Chocolate Pecan Ice Cream

 

		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	Nutrition Information: Sorry! Nutrition Information not available for this recipe.
	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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