Atkins Dessert Recipes

Ingredients:

6 egg yolks
14 packets sugar substitute
2 cup heavy cream
1 can unsweetened coconut milk - (13.5 oz
2 tsp coconut extract
1 tsp vanilla extract
1 cup shredded unsweetened coconut, lightly toasted

Instructions:

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.

This recipe yields 8 servings.

Carbohydrates: 6 grams
Net Carbs: 4.5 grams
Fiber: 1.5 grams
Protein: 4 grams
Fat: 32 grams
Calories: 326

Comments: 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 350 degrees for 5 minutes.

Description:
"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."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-30-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 258 Calories; 26g Fat (89.4%
calories from fat); 3g Protein; 4g Carbohydrate; 0g Dietary Fiber; 241mg
Cholesterol; 35mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 0
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 8