Vanilla-Coconut Ice Cream Recipe - Cooking Index
Vanilla-Coconut Ice Cream Recipe - Cooking Index
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.
Courses: Dessert| 6 | Egg yolks | |
| 14 | Sugar substitute | |
| 2 cups | 474ml | Heavy cream |
| 1 | Unsweetened coconut milk - (13.5 oz) | |
| 2 teaspoons | 10ml | Coconut extract |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 93g / 3.3oz | Shredded unsweetened coconut - lightly toasted |
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
Source:
Atkins Cookbook at http://atkinscenter.com
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