Chocolate Ice Cream

1. 1

   Heat cream in a heavy saucepan over low heat.

2. 2

   Whisk in egg yolks, one at a time.

3. 3

   Cook over low heat, stirring constantly, until mixture coats the back of a spoon.

4. 4

   Do not let boil.

5. 5

   Remove from heat.

6. 6

   Whisk in sugar substitute, cocoa powder, chocolate syrup and vanilla extract.

7. 7

   Cool to room temperature.

8. 8

   Pour custard into an ice cream maker and freeze according to manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.