We All Scream for Ice Cream

When it's hot and muggy outside, I like something cold and sweet. But I don't sacrifice my health for an ice cream treat, nor do I trade away "delicious" for "healthy". This yummy ice cream recipe is adapted from Sally Fallon's "Nourishing Traditions" cookbook for the Know the Cause Phase One Diet

Chocolate Raspberry Soft-Serve Ice Cream

3 cups heavy cream
3 egg yolks
6 T. unsweetened cocoa
1/4 cup xylitol

Whisk together in a bowl.
Pour into ice cream maker (the kind with the bowl that you freeze. Mine is a Cuisinart model) and allow to mix for 25-30 minutes.
Add 1 pint fresh raspberries and mix another 5 minutes.

Best if served directly from ice cream maker, but can be stored in a sealed container and stored in the freezer. This will change the consistency, however, to something like you would have if you try to refreeze a Wendy's Frosty, for example. But it still tastes good!