Chocolate Peanut Butter Ice Cream – from Lilalove

4 tablespoons unsweetened cocoa
3/4 cup Splenda
4 egg yolks
1/2 cup half and half
2 cups well chilled heavy cream
1/8 teaspoon salt
2 teaspoons vanilla
1 tablespoon Creme de Cacao
3 tablespoons peanut butter

In a double boiler, heat heavy cream and eggs, whisking continuously, until temperature of the mixture reaches 150 degrees. Let cool. In a separate bowl, combine cocoa, Splenda, vanilla, creme de cacao, and salt. Add egg/cream mixture and mix with a blender until thoroughly blended. Chill in fridge.

Pour chilled mixture into ice cream machine and begin churning (whether that's by hand or electrically) -- add the remaining 1/2 cup half and half and the 3 tablespoons of peanut butter once churning has begun. Continue churning according to your machine's particular directions (if your machine doesn't recommend or permit adding the half and half and peanut butter later, then just toss that in with the rest of the mixture before you start churning).

Total carbs: 50 grams (yield is one quart -- which makes 8 servings of 1/2 cup each)