Low carb chocolate ice cream

½ cup unsweetened cocoa

8 large egg yolks

4 cups heavy cream

½ cup water

2 teaspoons vanilla extract (the real stuff)

1 ½ teaspoons Trader Joe’s stevia extract (the small, 1 ounce bottle, not the big one)

Heat ½ cup water and 1 cup heavy cream in microwave until hot but not boiling.  Mix in cocoa.  Mix in Stevia.  Beat egg yolks with vanilla.  Mix eggs, cocoa mixture, and the rest of the cream together together and pour in ice cream maker.  Process until creamy consistency.  Store in tupperware containers in freezer.

Tip:  To make popsicles, don’t process as long, and pour into popsicle molds while still fairly liquid.

Other Tip:  Make a quiche out of the leftover egg whites and more eggs.

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