Chocolate & Egg Ice Cream

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1. Take the eggs out of the fridge and let them sit at room temperature for about 10-15 minutes. This helps prevent them from cracking when they hit the hot water.

2. Place the eggs in a single layer at the bottom of the large pot. Add enough cold water to cover the eggs by about an inch or so.

3. Place the pot on the stove over high heat. Bring the water to a rolling boil.

4. Turn off the heat when the water reaches a boil, but leave the pot on the hot burner. Immediately cover the pot with a lid and let the eggs sit for 11-12 minutes.

5. While the eggs are sitting, whisk together the next four ingredients: milk, brown sugar replacement, Splenda and vanilla. Then, whisk in the cocoa and set aside.

6. Prepare a large bowl with ice and water to create an ice bath. Transfer the eggs from the hot water to the ice bath. Let the eggs sit in the ice bath for at least 10 minutes. This stops the cooking process and makes the eggs easier to peel.

7. Once the eggs are cooled, gently tap them on a hard surface to crack the shell, then peel them. Running them under cold water while peeling can help remove stubborn bits of shell.

8. Cut 8 of the eggs in half and remove the yolk. Leave 4 eggs with the yolk.

9. Put all the eggs (minus the yolks you removed) into a blender. Then, pour the milk and cocoa mixture over the top.

10. Blend on high for about 1 minute. Scrape the sides and blend again for 30 more seconds until it's thoroughly combined. (It's going to smell like eggs! This is NOT what the ultimate taste will be, don't worry.)

11. Pour the mixture, about 1 cup per serving, into ramekins. You should have 4 servings. Then, cover them and put them in the freezer.

12. After 12 hours, the mixture will be set and ready to eat.

Yield: 4 Servings, 1 Cup Per Serving

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