It's HOT, It's August, It's ICE CREAM TIME!!!!!!!!!!!Treat Yourself Today To Low Carb Delicious Coconut Ice Cream !!!!!!
Ingredients
2 cups heavy whipping cream
1 can unsweetened coconut milk
1 cup unsweetened coconut flakes, toasted
8 egg yolks
16 drops Fat to Skinny Zero Sweetener
Pinch salt
Reserved toasted coconut for garnish
19 carbs for entire recipe
Directions
1. Set your oven rack into the second position and turn your broiler onto low broil.
2. Toast unsweetened coconut on a cookie sheet in your oven under the broiler till golden brown watching closely to avoid burning. It will toast very quickly, only 2-3 minutes in most ovens.
3. Place almond milk, heavy cream, coconut milk, and coconut flakes (reserving a bit of coconut for top garnish) into a heavy saucepan and bring the mixture to a simmer for 5 minutes.
4. Remove from heat and allow your mixture to steep for 10 minutes.
5. While steeping whisk the egg yolks, ZERO, and salt together in a large mixing bowl long enough to beat the mixture to froth.
6. Very slowly add the hot cream mixture into the egg mixture whisking as you go along to prevent the eggs from curdling.
7. Return the mixed ingredients back into your saucepan and cook over low heat, stirring all the while, until your mixture starts to thicken.
8. Remove the mixture from the heat and strain the mixture back into your mixing bowl to remove the coconut, reserve the coconut for coconut pie crust. It can be placed into a zip lock bag and frozen if you’re not ready to use it
9. Chill the strained mixture immediately over an ice bath then put in your fridge until cool, about 3 hours.
10. Place your mixture into your ice cream maker and process until sufficiently thickened.
11. Store in freezer and serve with coconut flakes as garnish.
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