This coffee ice cream is delicious on its own, but the added bite from the chocolate chips mixed in is a real delight. Feel free to omit the chips, if you wish.
YIELD: 1 QUART
INGREDIENTS
- 3 cups heavy cream
- ½ cup Splenda
- 2 tablespoons instant coffee
- Pinch salt
- 4 large egg yolks
- ½ cup sugar-free flavored creamer of choice
- 1 tablespoon vanilla extract
- ½ cup sugar-free chocolate chips, roughly chopped
PREPARATION
- Combine heavy cream, Splenda, instant coffee, and salt in a medium saucepan. Bring to a light simmer. Remove from heat.
- In a separate bowl, whisk egg yolks. While cream mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened.
- Add sugar-free creamer and vanilla extract. Refrigerate 4 hours to overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Before storing in freezer, fold in the chopped chocolate.
