Keto Chocolate-Chocolate Chip Ice Cream

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.

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.

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.

Alternately, mixture can be frozen for longer periods of time if frozen in ice pop molds.

Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.

Makes about 1 1/2 quarts.