Vanilla-Coconut Ice Cream

By á-174942

Ingredients

• 6 egg yolks
• 14 packets sugar substitute
• 2 cups heavy cream
• 1 can unsweetened coconut milk - (13.5 oz)
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 1 cup shredded unsweetened coconut lightly toasted

Details

Servings 8

Preparation

Step 1

In a medium bowl whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-low heat.

Slowly pour one cup cream into yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4 hours.

Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut.

This recipe yields 8 servings.

Carbohydrates: 6 grams
Net Carbs: 4.5 grams
Fiber: 1.5 grams
Protein: 4 grams
Fat: 32 grams
Calories: 326