Ingredients:
- 1 liter whipping cream
- 1/2 a vanilla bean (optional)
- 1 Tbsp vanilla extract
- 9 egg yolks
- 10 packets of sweetner
- 3 tbsp unsweetened chocolate powder
- 1 cup pecans
cut the 1/2 vanilla bean lengthwise and toss it in with the cream. heat in a double-boiler or saucepan over low heat – don’t bring to a boil.
Chop pecans to peppercorn size and place in freezer.
Put the egg yolks into a food processor (chopper or blender). add vanilla extract and chocolate and vanilla bean scrapings. spoon about 1/2 cup of the hot cream into egg mixture and process until smooth, stir mixture into remaining hot cream.
Continue to heat, stirring until custard thickens a little (don’t boil), remove from heat and stir in artificial sweeteners.
Cool to room temperature then chill in freezer for an hour. Pour into churn, turn on, set timer for 15 minutes (more, if needed). add chilled pecans when nearly done
serve garnished with a sliced strawberry.
For Maple Walnut flavor, omit the chocolate and pecans, add 1 Tbsp maple extract to custard and, instead of pecans, use chopped walnuts sautéed in butter, sprinkled with 1 packet of sweetener and chilled in freezer.
Store in freezer in ½ cup Glad containers. It is best to use an ice-cream maker that doesn’t require ice. I use a Cuisinart 2 qt.