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.