Vanilla-Coconut Ice Cream
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
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Instructions:
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
Comments: You can buy unsweetened shredded coconut, as well as coconut extract, in health food stores. To toast coconut, spread on a baking sheet and bake at 350ºF. for 5 minutes.
Recipe By: Atkins Cookbook at http://atkinscenter.com Formatted for MC6 06-30-2003 by Joe Comiskey - Mad's Recipe Emporium
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