Keto Chocolate-Chocolate Chip Ice Cream

• 2 cups Whole Milk
• 2 cups Half And Half (not Fat-free)
• 1/2 cups Dutch-Processed Cocoa Powder, Sifted
• 6 Large Egg Yolks
• 1 cup Powdered Erythritol Sweetener (aka Swerve Confectioners)
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Lily's Dark Chocolate Baking Chips (sweetened With Stevia)

1. In a 3-quart, heavy-bottom saucepan over medium-high heat, combine milk, half-and-half, cocoa powder, and egg yolks, stirring constantly until mixture comes to a boil. Continue stirring and cook for 1 minute, being careful not to let the mixture boil over.
2. Remove from the heat and stir in the powdered erythritol and pure vanilla extract. Strain mixture through a fine mesh sieve. Cover well and chill overnight.
3. Process in ice cream maker following manufacturer's instructions. When ice cream is done churning, serve immediately or transfer to a freezer-safe container and freeze for 1 hour for a slightly firmer texture.
4. Alternately, mixture can be frozen for longer periods of time if frozen in ice pop molds.
5. Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.
6. Makes about 1 1/2 quarts.

milk, dutch, egg yolks, confectioners, vanilla, baking chips

Taken from tastykitchen.com/recipes/desserts/keto-chocolate-chocolate-chip-ice-cream/ (may not work)