[Marianne]

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Vanilla-Coconut Ice Cream




A subtle and natural coconut flavor really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical summer treat.

6 egg yolks
177 ml granular sugar substitute
472 ml heavy cream
1 can (399 ml) unsweetened coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/4 teaspoon salt
80 grams shredded unsweetened coconut, lightly toasted
us





1. In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-high heat.
2. Slowly pour one cup cream into yolk mixture, whisking constantly. Pour yolk mixture back into pot. This process is known as "tempering."
3. Cook, stirring constantly over medium heat, until mixture is thick enough to coat the back of a spoon, approximantely 3-5 minutes. Remove from heat. Stir in coconut milk, coconut and vanilla extracts, and salt. Chill 4 hours.
4. 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.


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 350º F for 5-10 minutes

Servings: 8
Prep time: 5 minutes
Bake/Cook time: 5 minutes
Chill time: 4 hours


Carbohydrates:
8 grams
Net Carbs:
5.5 grams
Fiber:
2.5 grams
Protein:
5 grams
Fat:
44 grams
Calories:
435

fra www.atkins.com