7 ounces unsweetened chocolate, chopped
5 large egg yolks
3/4 cup sugar substitute
3 tsp. vanilla extract
5 cups heavy cream
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 degrees or until bubbles form along the edge, just before boiling. Slowly pour the hot cream into the egg yolk mixture, stirring constantly. Return to the saucepan and stir over medium heat until the custard thickens or it coasts the back of a spoon. Add the sugar substitute 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 three hours. Transfer to an ice cream maker, and freeze according to the manufacturer’s directions. Makes three pints.