Instructions:

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 temperature.

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

This recipe yields 8 servings.

Carbohydrates: 4.5 grams
Net Carbs: 3.5 grams
Fiber: 1 grams
Protein: 3 grams
Fat: 25 grams
Calories: 247

Formatted for MC6 06-24-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 248 Calories; 25g Fat (88.0% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 188mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.