Ice Cream, Double Chocolate Pecan - ATKINS

`Atkins, `Lo-Carb, Chocolate, Dessert- Ice Cream & Ices, Nuts & Seeds

1 tsp gelatin
1 cup water
6 egg yolks
16 packet sugar substitute
2/3 cup unsweetened cocoa
2 1/2 cup heavy cream
1 1/2 tsp vanilla extract
1 1/2 tsp chocolate extract
1 cup toasted pecans; chopped
2 bar (1.06 oz) atkins endulgetm bars; chopped

It doesn't get any better than this: chocolate, pecans and chocolate
chunks!

1. Sprinkle gelatin over water. Let stand until softened, about 5 
minutes.
In a medium bowl whisk yolks and sugar substitute to combine.

2. In a medium pot mix gelatin mixture and cream. Add cocoa powder. 
Cook
over medium-low heat, stirring occasionally, until cocoa is 
dissolved and
mixture has begun to simmer.

3. Slowly pour one cup of gelatin mixture into yolk mixture, whisking
constantly. Pour mixture back into pot of gelatin mixture. Cook, 
stirring
constantly, until mixture is thick enough to coat the back of a 
spoon.
Remove from heat. Stir in vanilla and chocolate extracts. Chill 
mixture 4
hours.

4. Pour ice cream into ice cream maker. Process according to 
manufacturer's
directions. About 5 minutes before ice cream is finished, add pecans 
and
EndulgeTM Bars.

Carbohydrates: 10.5 grams

Net Carbs: 6.5 grams

Fiber: 4 grams

Protein: 7 grams

Fat: 46 grams

Calories: 477






Let's Try (!), Dessert- Ice Cream & Ices

  butter; for pan
1 1/2 cup heavy cream; chilled
4 large eggs; separated
3/4 cup Splenda, granular; or Equal Spoonful
1 teaspoon vanilla
1/3 cup light cream; chilled (1/3 to 1/2)

Butter a 9x5 metal loaf pan. Line the pan with a double layer of 
plastic
wrap, leaving at least a 4 inch overhang on the long sides. Chill 
the pan
for half an hour. Using an electric mixer, whip the heavy cream 
until it
thickens. Beat in the egg yolks, sweetener and vanilla until the 
mixture is
not quite as thick as regular whipped cream but close. In a separate 
bowl,
beat the egg whites until they hold soft peaks. Fold the egg whites 
into
the whipped mixture until uniformly blended. Scrape the mixture into 
the
chilled pan, cover with foil and refrigerate for 12 to 24 hours, 
until
solid.

For regular soft ice cream: Chill food processor work-bowl and 
blade. Put 1
inch of very hot water in a small shallow casserole. Lower the loaf 
pan
into the hot water, wait 5 seconds then remove. Firmly pull up on the
plastic wrap and remove the ice cream loaf. Peel off the plastic 
wrap. Cut
the loaf into thick slices then cut each slice into 4 or 5 chunks.
Immediately put the chunks into the chilled work-bowl and process in 
5
second bursts, adding as much of the light cream as needed to make 
the ice
cream smooth.

For Strawberry or Raspberry ice cream: Halve a handful of frozen 
fruits and
add them to ice cream chunks. Process as above.

For Ginger ice cream: Mince four 1/2 inch chunks of Australian 
candied
ginger and stir into the soft ice cream just before serving.

For coffee-hazelnut ice cream: Add 1 tablespoon instant powdered 
espresso
to the egg yolk/cream mixture. Toast 1 cup hazelnuts on a baking 
sheet in a
350 degree oven for 15 minutes or until they smell delicious. Cool
slightly and rub between 2 kitchen towels to remove skins. Chop nuts
coarsely and stir into ice cream mixture before it goes into the pan.

For ice cream maker you can use a regular ice cream recipe except
substitute the appropriate amount of Equal for the sugar and one of 
the
following methods. These will produce a soft ice cream in minutes 
rather
than the usual 20 or 30 for the sugared version. 1)Add a tablespoon 
of
liquor like rum or Amaretto.

OR

2)Dissolve 1 packet of gelatine (Knox ?) per cup of cream. Sprinkle 
over
one cup of cream in a saucepan and let stand for 5 minutes. Over 
medium
heat, bring just to a boil before adding slowly to the eggs.

Then there is this basic custard recipe: Sprinkle 2 packets of 
gelatine
over 1/4 cup water in a small bowl. Let stand 2 minutes. Then 
microwave for
40 seconds to dissolve gelatine. Beat 4 eggs well with 1 tablespoon
vanilla. Strain. Add 3/4 cup Equal Spoonful and 2 cups heavy cream. 
Mix
well with the gelatine and freeze in your ice cream maker.

Source: "The Low Carb Cookbook"

Per serving: 424 Calories (kcal); 42g Total Fat; (84% calories from 
fat);
9g Protein; 9g Carbohydrate; 351mg Cholesterol; 104mg






`Atkins, `Lo-Carb, Chocolate, Dessert- Ice Cream & Ices

2 cup heavy cream
4 large egg yolks
10 packet sugar substitute
1/4 cup cocoa powder, unsweetened
2 tbs atkins sugar free chocolate syrup
  tsp vanilla extract

An ice cream maker is an important kitchen tool in making low carb 
dessert
making.

1. Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, 
one at
a time. Cook over low heat, stirring constantly, until mixture coats 
the
back of a spoon. Do not let boil. Remove from heat. Whisk in sugar
substitute, cocoa powder, chocolate syrup, and vanilla extract. Cool 
to
room temp.

2. Pour custard into an ice cream maker and freeze according to
manufacturers instructions.

Prep time: 10 minutes

Bake/Cook time: 10 minutes

Chill time: 4 hours

Carbohydrates: 4.5 grams

Net Carbs: 3.5 grams

Fiber: 1 grams

Protein: 3 grams

Fat: 25 grams

Calories: 247



Dessert- Ice Cream & Ices

1 cup heavy cream
1 cup milk
2  egg yolks
2 tablespoons SF vanilla pudding & pie filling; instant
1 tablespoon vanilla extract; pure
8  Equal, packet; or Splenda

Slowly heat the cream and milk, whisking in eggs... add pudding mix 
and
vanilla...  heat till mixture begins to thicken... but not TOO much 
(don't
want to 'cook' the egg yolks).  After it cools some, mix in the Equal
packets.

Since I'm not adding the Equal until after it cools off, I don't 
have to
worry about the heat-breakdown problem Equal has... and since it's 
cheaper
than Splenda, I use it instead.  However, I don't have any trouble 
with
Equal in my diet... if you do, Splenda substitutes just fine.

To this base I may add a variety of things depending on what flavor 
I'm in
the mood for:
Vanilla:    Add another Tbs. of pure vanilla extract
Orange-Cream:  Add 1 Tbs. of pure vanilla extract and 1/2 Tbs. Orange
Extract
Amaretto:  Add 1/2 Tbs. almond extract and some sliced or slivered
almonds sauted first in butter.
Chocolate Chip:  chop a bar of Carbolite Milk Chocolate Bar and add 
to
Vanilla recipe.
Mint Choc Chip:  same as above, with tsp. of mint extract
Maple Nut:  Add 1/2 Tbs. of Maple Extract and some nuts (your choice)
sauted first in butter.
Strawberry:  Add 6 strawberries, chopped, to vanilla recipe.
Berry:  Add 1/4 - 1/2 cup mixed berries to vanilla recipe.

The possibilities are endless!  These are just a few of my more 
favorite
varieties.  I'd love to hear your ideas you've tried.  I usually eat 
this
in
serving sizes about 1/3 - 1/2 cup in size...  not much if you're 
used to
polishing off a pint, I know... but it really does satisfy my ice 
cream
craving and gives me that wonderful feeling that I'm still able to 
treat
myself to delicious desserts and still feel healthy and lose 
weight.  One
recipe usually makes about 4 servings


- - - - - - - - - - - - - - - - - - -

Per serving: 287 Calories (kcal); 27g Total Fat; (81% calories from 
fat);
5g
Protein; 9g Carbohydrate; 196mg Cholesterol; 171mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
5 Fat;
1/2
Other Carbohydrates

NOTES : posted 5/16/01 by Tamara

35 g carb entire batch per Mastercook
or @ 8.75 g carb per serving




Ice Cream, Vanilla LC-2.6/s(8)

`Lo-Carb, Dessert- Ice Cream & Ices, Spices

5 large egg yolk
3 teaspoon vanilla extract
8 teaspoon Splenda, bulk; /sugar substitute
1/4 cup water
2 cup cream, heavy; whipped

This version does not require an ice cream maker... just a blender. 
Makes 1
quart or 8 servings (1/2 cup each).

Place yolks, vanilla extract, sugar substitute, and water in 
blender. Blend
at medium speed for 30 seconds. Fold yolk mixture into whipped cream.
Blend well, being careful not to break down volume of whipped cream. 
Empty
into refrigerator tray. Freeze for 2 hours.

NYC Nutrition Analysis (per serving or yield unit):

water=48.22 g; calories=248.6; protein=2.97 g; total fat=25.4 g;
carbohydrate=2.56 g; ash=0.47 g; calcium=53.3 mg; phosphorus=88.16 
mg;
iron=0.39 mg; sodium=27.39 mg; potassium=57.32 mg; magnesium=5.42 mg;
zinc=0.46 mg; copper=0.01 mg; manganese=0.01 mg; vitamin A=1084 IU; 
vitamin
E=0.71 mg ATE; thiamin=0.03 mg; riboflavin=0.13 mg; niacin=0.03 mg;
pantothenic acid=0.55 mg; vitamin B6=0.06 mg; folate=17.37 ug; 
vitamin
B12=0.43 ug; vitamin C=0.35 mg; saturated fat=14.81 g; 
monounsaturated
fat=7.63 g; polyunsaturated fat=1.26 g; cholesterol=215.2 mg; 
alcohol=0.54
g; selenium=4.99 ug; refuse=0.%; %cal as carb:prot:fat=4:5:91; WW 
Pts=7.09;
(complete analysis)





