Instructions

1. Place your ice cream maker machine bowl into the freezer the night before.
2. Place the eggs, almond milk, sweetener, vanilla extract, coconut cream, and salt in a blender and blend until completely smooth.
3. Pour into a pan and over a low-medium heat, slowly bring to 158 F (70 C), stirring with a silicon spatula continuously with one hand and holding a probe thermometer into the mix with the other.
4. Do not let the probe touch the bottom of the pan as this will not be an accurate reading of the mix. Monitor the temperature carefully to avoid going above this temperature (else the eggs will scramble, and the batch would need to be thrown away. Even partially scrambled or small bits of solid egg will cause an unpleasant eggy flavour.)
5. Once 158 F / 70 C has been reached, maintain this temperature for 10 minutes. This can easily be done by sliding the pan halfway off the heat and continue the process of stirring and monitoring.
6. Pour the mixture through a fine mesh sieve (or double layer of muslin is best) into a large bowl and whisk in the cacao powder. Place the bowl in a sink filled with ice water to speed up the cooling process. Once the mixture is cool, cover and place in the fridge until completely chilled.
7. Remove the ice cream maker bowl from the freezer and set up the machine on a kitchen counter top. Churn the cold mixture according to the manufacturer’s instructions. This is usually for 30-35 minutes.
8. Once done, transfer the ice-cream to a suitable container and place in the freezer until needed.  Makes approx. 3 lb (1.4 kg) of ice-cream.
9. To make the chocolate drizzle, melt the 100% dark chocolate pieces in a pan over low heat. Add a very small amount of oil and sweetener to taste.
10. Serve the ice cream with some drizzle.