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Low‑Calorie Chocolate Ice Cream with Egg Yolk
A high‑protein, low‑calorie chocolate ice cream made with 1% milk, a single egg yolk, and a touch of sweetener. Using xanthan gum and an immersion blender gives a super‑smooth, creamy texture without the extra calories of traditional ice cream.
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Critical Success Points
- • Heating milk to 80‑90 °F without curdling the egg.
- • Fully melting chocolate and keeping it fluid.
- • Using an immersion blender to fully hydrate xanthan gum.
- • Freezing the base for a full 36 hours before churning.
Safety Warnings
- • Handle hot milk carefully to avoid burns.
- • Raw egg yolk carries a small risk of salmonella; use pasteurized eggs if desired.
- • Do not overheat the milk‑egg mixture (above 95 °F) to prevent curdling.
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