Low-Carb Dark Chocolate-Peanut Butter Ice Cream - cooking recipe

Ingredients

4 ounces unsweetened chocolate
2 cups heavy cream (divided)
2 eggs (Can substitute equal amount of Egg Beaters)
1 cup Splenda granular
1 teaspoon real vanilla extract
1 pinch salt
3/4 cup natural-style peanut butter (salted)

Preparation

Melt chocolate in double boiler over hot (not boiling) water.
Gradually whisk in 1st cup of cream, stir until smooth.
Remove from heat and let it cool.
Whisk eggs in a mixing bowl until light and fluffy.
Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
Add the 2nd cup of cream, vanilla, and salt; whisk.
Add the chocolate mixture; blend well.
Fold in peanut butter in a swirl (Natural peanut butter will pour).
Cover, chill, and freeze according to ice cream maker's directions.