Low‑Calorie Chocolate Ice Cream with Egg Yolk

Ingredients

• 410 g 1% low‑fat milk (Use high‑protein brand if possible (e.g., Fairlife) for extra protein.)
• 1 piece Large egg yolk (Provides richness and improves texture. Use pasteurized egg yolk if concerned about raw egg safety.)
• 2.1 g Vanilla extract (Pure vanilla gives the best flavor.)
• 50 g Swerve (or preferred zero‑calorie sweetener) (Granular form works best; can substitute with erythritol or monk fruit blend.)
• 10 g Unsweetened cocoa powder (Use a high‑quality, Dutch‑processed cocoa for deep flavor.)
• 1 g Salt (Enhances chocolate flavor.)
• 1 g Xanthan gum (Prevents ice crystals and creates a silky mouthfeel.)
• 14 g Semisweet baker’s chocolate (Higher‑quality chocolate gives richer flavor. Can use chocolate chips if needed.)

Instructions

1. Measure milk and vanilla

   Place the pint container on the scale, tare it, then add 410 g of 1% milk. Add 2.1 g (≈½ tsp) vanilla extract.

   Time: PT2M

2. Add egg yolk

   Separate a large egg yolk and add it to the milk mixture. Stir gently to combine.

   Time: PT1M

3. Warm milk mixture

   Microwave the milk‑egg mixture in 30‑second intervals, stirring each time, until the temperature reaches 80–90 °F (27–32 °C).

   Time: PT2M

   Temperature: 80‑90°F

4. Melt chocolate

   Place 14 g semisweet chocolate in a microwave‑safe cup and melt in 15‑second bursts, stirring, until fully melted (about 45‑60 seconds).

   Time: PT1M

5. Combine chocolate with milk

   Pour the melted chocolate into the warm milk‑egg mixture and blend with the immersion blender for 30 seconds until smooth.

   Time: PT1M

6. Prepare dry mix

   In a small bowl combine 50 g swerve, 10 g cocoa powder, 1 g salt, and 1 g xanthan gum. Whisk briefly to break up clumps.

   Time: PT1M

7. Blend wet and dry ingredients

   With the immersion blender running on low, slowly stream the dry mix into the chocolate‑milk base. Continue blending for 90 seconds after all dry ingredients are added.

   Time: PT2M

8. Strain (optional) and transfer to pint

   If you see any unmixed chocolate bits, pour the mixture through a fine‑mesh strainer into the pint container.

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9. Cool briefly

   Let the pint sit at room temperature for about 10 minutes to reduce the temperature shock before sealing.

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10. Freeze base

    Seal the pint with its lid and place it in the freezer for 36 hours (minimum 24 h).

    Time: PT0M

11. Rinse and churn – Light ice‑cream setting

    When ready to serve, rinse the outside of the pint under hot water for 1 minute, dry, then load it into the ice‑cream maker on the “light ice‑cream” setting. Run until the mixture is thick but still scoopable (≈2 minutes).

    Time: PT2M

12. Optional second spin for soft‑serve texture

    If you prefer a softer, soft‑serve consistency, press the “respin” button for an additional short cycle (≈1 minute).

    Time: PT1M

Nutrition Facts

Calories

79

Protein

4 g

Carbohydrates

7 g

Fat

4 g

Fiber

1 g