Vanilla Fudge Ice Cream with Berry Sauce
|Heavy cream||1 Quart|
|Water||1⁄3 Cup (5.33 tbs)|
|Egg yolks||7 Large|
|Granular sugar substitute||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Chocolate decadence bar||2 Ounce, chopped (1 Atkins Advantage Piece)|
|Strawberries||1 Cup (16 tbs), divided|
|Raspberries||1⁄2 Cup (8 tbs)|
1. For the ice cream: Bring cream and water almost to a simmer in a heavy medium saucepan.
2. Whisk or beat yolks and sugar substitute in a medium bowl until color lightens and mixture is thick. Gradually whisk half of the hot cream into egg mixture. Return to pan; cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon or mixture registers 170°F on an instant-read thermometer, about 1 minute. Stir in vanilla. Cover and refrigerate until cold.
3. Pour mixture into an ice-cream maker and churn according to manufacturer's instructions, adding chocolate pieces during the last few minutes of churning. Transfer to an airtight container and freeze until ready to serve.
4. For the sauce: Puree 1/2 cup of the strawberries in a blender, pulsing and scraping until liquefied; transfer to a bowl. Dice remaining 14 cup strawberries and add with raspberries to the strawberry puree. Serve ice cream topped with berries.
Serving size: Complete recipe
Calories 4024 Calories from Fat 3508
% Daily Value*
Total Fat 398 g612.5%
Saturated Fat 239.1 g1195.6%
Trans Fat 0 g
Cholesterol 2603.7 mg867.9%
Sodium 461.2 mg19.2%
Total Carbohydrates 86 g28.6%
Dietary Fiber 9.2 g36.9%
Sugars 43.6 g
Protein 42 g84.3%
Vitamin A 309.3% Vitamin C 214.4%
Calcium 79.8% Iron 24.5%
*Based on a 2000 Calorie diet