Frozen Chocolate Custard (Low Carb and Paleo Friendly)

By aerin8

http://holisticallyengineered.com/2013/07/paleo-frozen-chocolate-custard.html

Ingredients

• 4 pastured egg yolks
• 1/2 cup plus 2 tablespoons unsweetened organic cocoa powder
• 3/4 cup powdered sweetener (or for Paleo use honey, to taste)
• 2 13.5 oz cans full fat coconut milk
• 1 Tbsp gelatin
• 2 teaspoons pure vanilla extract

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from holisticallyengineered.com

Preparation

Step 1

Add the gelatin to a medium size bowl and pour one can of coconut milk over it. Allow to sit for 2-3 mins or until gelled.
Place the egg yolks a mixing bowl.
Pour the other can of coconut milk into a sauce pan over medium-low heat. Add the gelatin mixture to the pan and whisk to combine.
Whisk in the cocoa powder and sweetener.
Heat the coconut milk in the sauce pan just until it starts to bubble.
Slowly add 1/4 cup of the hot coconut milk to the egg yolk mixture and continuously whisk to combine.
Add the remaining coconut milk, a little at a time, whisking to combine (don't add the hot coconut milk too quickly or you will end up with scrambled eggs).
Pour the mixture into the sauce pan and cook over low heat, stirring constantly.
Cook the mixture for 5-7 minutes or until thickened (it should coat the back of a spoon).
Once thickened, remove from the heat and add the vanilla extract.
Pour the mixture through a fine metal strainer over a bowl.
Allow the mixture to cool down and then cover with plastic wrap (I place it directly on the custard so that a skin doesn't form) and refrigerate for 2 hours or until cooled.
Add the mixture to the bowl of an ice cream maker and process according to the manufacturer's instructions.
Notes

Net Carb Count*: Frozen Chocolate Custard: 4.06 net carbs for one 1/2 cup serving (makes about 4 cups)