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Obesity Discussion · 07-22-07, 04:16 AM

VANILLA-COCONUT ICE CREAM

Servings: 8
Prep time: 0:05:00
Bake/Cook time: 0:05:00

Calories: 435
Fat: 44 grams
Protein: 5 grams
Carbohydrates: 8 grams
Fiber: 2 grams
Net Carbs: 5 grams
6 egg yolks
3/4 cup granular sugar substitute
2 cups heavy cream
1 can (13.5 ounces) unsweetened coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup shredded unsweetened coconut, lightly toasted
1. In a medium bowl, whisk yolks and sugar substitute to
combine. In a medium pot, bring heavy cream to a
simmer over medium-high heat.
2. Slowly pour one cup cream into yolk mixture, whisking
constantly. Pour yolk mixture back into pot. This process
is known as "tempering."
3. Cook, stirring constantly over medium heat, until mixture
is thick enough to coat the back of a spoon,
approximantely 3-5 minutes. Remove from heat. Stir in
coconut milk, coconut and vanilla extracts, and salt.
Chill 4 hours.
4. 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.
A subtle and natural coconut flavor really shines through in this
slightly sweet ice cream. Pair it with sugar-free chocolate syrup
mixed with a drizzle of rum for a tropical summer treat.

07-22-07, 04:16 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Vanilla-Coconut Ice Cream VANILLA-COCONUT ICE CREAM Servings: 8 Prep time: 0:05:00 Bake/Cook time: 0:05:00 Calories: 435 Fat: 44 grams Protein: 5 grams Carbohydrates: 8 grams Fiber: 2 grams Net Carbs: 5 grams 6 egg yolks 3/4 cup granular sugar substitute 2 cups heavy cream 1 can (13.5 ounces) unsweetened coconut milk 2 teaspoons coconut extract 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup shredded unsweetened coconut, lightly toasted 1. In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-high heat. 2. Slowly pour one cup cream into yolk mixture, whisking constantly. Pour yolk mixture back into pot. This process is known as "tempering." 3. Cook, stirring constantly over medium heat, until mixture is thick enough to coat the back of a spoon, approximantely 3-5 minutes. Remove from heat. Stir in coconut milk, coconut and vanilla extracts, and salt. Chill 4 hours. 4. 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. A subtle and natural coconut flavor really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical summer treat. Atkins - Vanilla-Coconut Ice Cream Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________