Coconut Ice Cream

Ingredients:

6 large egg yolks
14 packets (3.5 tablespoons) Stevia
2 cups heavy cream
1 can (13.5 ounces) unsweetened coconut milk (Thai Kitchen Coconut Milk used in analysis)
2 teaspoons coconut extract
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut, lightly toasted

Directions:

1. Whisk yolks in medium bowl, and combine with sugar substitute.
2. In a separate pot, bring heavy cream to a simmer over medium- low heat. Slowly pour one cup of cream into the yolk mixture, stirring constantly.
3. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the spoon.
4. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill for four hours.
5. Pour ice cream mix into ice cream maker. Process about 5 minutes.

Serves eight.

Per serving: 9.77g carbs, 1.33g dietary fiber, 3.38g protein, 42.69g total fat, 233.63mg cholesterol, 20.11mg sodium, 405.81 calories