Rich Dark Chocolate Low Carb Ice Cream

Instructions

• In a saucepan, combine the cream, coconut milk, xylitol or allulose, and salt. 
• Heat the cream mixture on medium, stirring occasionally with a whisk, just until it just begins to simmer.
• While the cream heats, add egg yolks to a large bowl.
• Chop the chocolate into small pieces using a chef’s knife.
• Give the yolks a good whisk so they’re combined thoroughly and smooth.
• Once the cream is simmering, remove it from the heat.
• Remove 1 cup of the cream base from the saucepan.  While whisking the yolks, pour in the cream in a very slow but steady stream.
• Once the yolks are thoroughly combined with the cream, transfer the entire mixture back to the saucepan.
• Return the pan to medium heat until it comes back to a low simmer.
• Add the chopped chocolate to the cream and stir well until the chocolate has completely melted.
• Place the saucepan in a bowl with ice to cool the mixture down quickly.  This may take about 10-15 minutes. Stir the cream occasionally to keep it from forming a skin on the surface.
• Once the ice cream base has come to room temperature, cover it with plastic wrap. Push the plastic wrap directly onto the surface of the cream so a skin does not form.
• Chill for at least 3-4 hours or overnight.
• Churn the mixture in an ice cream maker.