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Mousy Low-carb Chocolate Ice Cream without Ice Cream Machine

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Mousy Low-carb Chocolate Ice Cream without Ice Cream Machine

The perfect mousy low-carb chocolate ice cream without ice cream machine recipe with a picture and simple step-by-step instructions.

  • 200 ml Cream
  • 1 piece Egg yolk
  • 80 g Bitter chocolate
  • 50 g Xylitol
  1. Put on the water bath, melt the chocolate over the water bath
  2. Stir in the xylitol and egg yolk, whip the cream until stiff
  3. Stir 1-2 tablespoons of the whipped cream into the chocolate mixture, this will allow the chocolate to cool down a little, but not to curdle
  4. Then gradually add the egg and chocolate mixture to the stiff cream and stir in until it becomes a homogeneous mixture
  5. Put in the freezer for at least 6 hours (close tightly) and stir every 90 minutes
Dinner
European
mousy low-carb chocolate ice cream without ice cream machine

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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