Double Chocolate Pecan Ice Cream
Recipe from
Atkins - Phase 2
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Servings:
8 servings
Prep Time:
5 hrs
Total Time:
5 hrs 15 mins
Ingredients
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1 Teaspoonunflavored gelatinsee savings

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1 Cupwater, lukewarmsee savings

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6large egg yolkssee savings

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3/4 Cupgranular sugar substitute (sucralose)see savings

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2/3 Cupunsweetened cocoasee savings

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2-1/2 Cupsheavy creamsee savings

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1/2 Teaspoonsaltsee savings

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1-1/2 Teaspoonsvanilla extractsee savings

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1 Cuptoasted pecans, choppedsee savings

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2 Ounce-weightssugar-free chocolate, choppedsee savings

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Directions
1.
Preheat oven to 350 degrees F.
2.
Toast pecans for 8 minutes, remove and allow to cool then chop and set aside. Sprinkle gelatin over water in a heavy-bottom pot. Let stand until softened, about 5 minutes.
3.
In a medium bowl, whisk yolks and sugar substitute to combine. Add cream and cocoa powder to gelatin mixture and cook over medium-low heat, stirring occasionally, until cocoa is dissolved and mixture has begun to simmer.
4.
Slowly pour half of gelatin mixture into yolk mixture, whisking constantly. Pour mixture back into pot. This process is known as tempering. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Remove from heat.
5.
Stir in salt, 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 chocolate bars.
Nutrition information
Per serving: Net Carbs: 10 grams, Fiber: 3.8 grams, Protein: 6.8 grams, Fat: 42.8 grams, Calories: 447.
Percent Daily Values are based on a 2,000 calorie diet
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