Low Carb Vanilla Coconut Ice Cream

 

		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		Nutrition Information: Recipe makes 8 Servings (Calories: 326) @ NET 4.5 carbs, 32 fat, 4.0 protein
	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.

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