Atkins Fruit Recipes

Ingredients:

6 large egg yolks
14 packet sugar substitute
2 cup heavy cream
1 can unsweetened coconut milk
2 tsp coconut extract
1 tsp vanilla extract
1 cup shredded unsweetened coconut, lightly toasted

Instructions:

The coconut flavor really shines through in this ice cream. Pair it with
sugar-free chocolate syrup mixed with a drizzle of rum for a tropical
summer treat.

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 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.

3. 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 minutes.


Prep time: 5 minutes

Bake/Cook time: 5 minutes

Chill time: 4 hours

Carbohydrates: 6 grams

Net Carbs: 4.5 grams

Fiber: 1.5 grams

Protein: 4 grams

Fat: 32 grams

Calories: 326

Servings: 8