Creamy Coconut Ice Cream

Coconut Ice Cream

Ingredients: (makes 8 servings)

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

Directions:

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.
2. Slowly pour 1 cup cream into the yolk mixture, whisking constantly. Pour yolk mixture back into the 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 for 4 hours. 
3. Pour ice cream mix into the ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut.

Nutritional information per serving:

6 g carbohydrates, 4.5 g net carbohydrates, 1.5 g fiber, 4 g protein, 32 g fat, 326 calories.