Step 1Pour the cream (or coconut milk) in a large sauce pan. Reserve 1/2 cup of cream for later. Add the sweetener, salt and stir well. Start heating the mixture over a medium heat.
by KetoDietApp.com
Step 1Pour the cream (or coconut milk) in a large sauce pan. Reserve 1/2 cup of cream for later. Add the sweetener, salt and stir well. Start heating the mixture over a medium heat.
Step 2Add the cacao powder and mix until dissolved. Heat until the mixture starts boiling and then reduce the heat to low.
Step 3Meanwhile, in a small bowl, mix the egg yolks with the remaining cream.
Step 4Temper the eggs by slowly pouring about a cup of the hot mixture into the cold egg yolk mixture while whisking.
Step 5Then, slowly pour the egg mixture back in the sauce pan and keep stirring.
Step 6Mix the gelatin with the water. Cook the chocolate mixture while stirring until the it starts to thicken and it lightly covers the spatula. Then, take off the heat and set aside. Pour the gelatin into the cream mixture.
Step 7Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.
Step 8Add the MCT oil (or vodka) and mix in well. Let it cool down to room temperature (do not refrigerate or it may get too thick). You can place a plastic wrap over the top to prevent it from drying. Once it cools down, transfer to the ice-cream maker and process according to the manufacturer's instructions.
Step 9Churning may take anything between 30-60 minutes depending on your ice-cream maker.
Step 10When done, scoop in a freezer-friendly container and add roughly chopped dark chocolate or chocolate chips. Place in the freezer for 30-60 minutes.
Step 11Serve and enjoy! For perfect portion control, use single serve containers. Remove from the freezer 5 to 10 minutes before serving.