Low Carb Vanilla Coconut Ice Cream

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Recipe makes 8 Servings
(Calories: 326)

@ NET 4.5 carbs, 32 fat, 4.0 protein

This is not the actual photo of the dish.

Ingredients: 6 egg yolks 14 pkts sugar substitute 2 cups heavy cream 1 can (13.5 ozs) unsweetened coconut milk 2 t coconut extract 1 t vanilla extract 1 cup shredded unsweetened coconut, lightly toasted

Directions:

• 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.

• To toast coconut, spread on a baking sheet and bake at 350º F for 5 minutes.