- 2 cups heavy cream
- 4 egg yolks
- 10 packets sugar substitute
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons Sugar Free Chocolate Syrup
- 1 teaspoon vanilla extract')
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.