The Sexy Forever Recipe Bible (114 page)

Pour 1 cup water and the coffee into a small saucepan. Whisk in the All Natural SomerSweet and bring to a boil. Remove from the heat. With the food processor running, slowly pour the coffee mixture through the feed tube, melting the chocolate. Continue processing until the mixture is smooth. Pour the mixture into a bowl and allow to cool to room temperature, about 20 minutes. Cover and refrigerate for 2 hours.

Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. Scoop into pretty dishes and garnish, as desired, with chocolate leaves.

SERVES 4

dark chocolate ice cream

PROTEIN, HEALTHY FATS, INSULIN TRIGGERS
LEVEL 1, LEVEL 2

7 ounces unsweetened chocolate, chopped

5 large egg yolks

3 teaspoons vanilla extract

5 cups heavy cream

¾ cup All Natural SomerSweet or sugar

Place the chocolate in a large mixing bowl and reserve.

Whisk egg yolks and vanilla in another mixing bowl until pale yellow, 3 to 4 minutes.

Warm the cream in a medium saucepan over medium heat to 110°F or until bubbles form along the edge, just before boiling. Slowly pour the hot cream into the egg yolks, stirring constantly. Return to the saucepan and stir over medium heat until the custard thickens or it coats the back of a spoon. Add the SomerSweet and stir until well combined. Pour the hot mixture over the chopped chocolate, stirring until smooth.

Allow the chocolate custard to cool to room temperature. Refrigerate it, loosely covered, a minimum of 3 hours. Transfer to an ice cream maker, and freeze according to the manufacturer’s directions.

MAKES 3 PINTS

vanilla bean ice cream

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

2½ cups heavy cream

2 vanilla beans, scraped, or 1 tablespoon vanilla extract

½ cup All Natural SomerSweet or sugar

8 large egg yolks

Pour ½ cup of the cream and ½ cup water into a large saucepan. To scrape the vanilla beans, use the tip of a sharp knife to split the vanilla beans lengthwise. Scrape out the little black seeds with the tip of the knife. Drop them into the cream. Add the All Natural SomerSweet, egg yolks, and vanilla bean pods. Over a double boiler, stir until combined and heated through. Do not boil. Add the remaining 2 cups of cream and stir until heated. Remove the vanilla bean pods. Pour into a bowl and place a piece of waxed paper over the top (right on top of the custard). Chill for 2 hours, then pour into an ice cream maker and freeze according to the manufacturer’s instructions.

MAKES ABOUT 1 PINT

easy ice cream coffee treat

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

8 small scoops Vanilla Bean Ice Cream (above)

¾ cup hot strong decaffeinated coffee

Place 2 scoops of the ice cream into four small bowls. Pour 3 tablespoons of the hot coffee over the top of each and serve immediately.

SERVES 4

coffee ice cream

PROTEIN, HEALTHY FATS, CARBOHYDRATES
LEVEL 1, LEVEL 2

3 cups heavy cream

5 large egg yolks, lightly beaten

3 shots decaffeinated espresso or strong brewed coffee

1 cup All Natural SomerSweet or sugar

1 teaspoon vanilla extract

1 cup half-and-half

Heat 2 cups of the cream in a small saucepan over low until small bubbles appear around outer edge. (If you use an instant-read thermometer, the temperature of the cream should read about 120°F.) Remove from heat.

Place the yolks into the top of a double boiler over gently simmering water. Pour half of the hot cream over the egg yolks, stirring constantly. Cook until the mixture thickens slightly, about 4 minutes, or until a thermometer inserted into the mixture reads 160°F. Add the coffee, All Natural SomerSweet, and vanilla. Whisk until combined. Stir in the remaining 1 cup cream and the half-and-half. Refrigerate for 30 minutes. Freeze in an ice cream maker according to the manufacturer’s directions.

MAKES 1 QUART

raspberry sorbet

FRUIT
DETOX, LEVEL 1, LEVEL 2