|Rum and Toasted Coconut Ice Cream|
3.5 net carbs per serving
2 cups heavy whipping cream
1/2 cup granular Splenda (or your sweetener of choice)
4 large egg yolks
1 cup full fat coconut milk
1/2 cup unsweetened coconut shreds, toasted (400 degrees for 2-3 minutes)
3 TBSP dark rum
Set a medium bowl in a large container of ice water.
In large saucepan over medium heat, combine cream and sweetener and cook, stirring occasionally, until mixture reaches 170F on a candy or instant-read thermometer.
Meanwhile, beat egg yolks until light yellow and thickened, about 3 minutes. Very slowly whisk ½ cup of the hot cream into the yolks to temper them, then gradually whisk tempered yolks back into the saucepan. Continue to cook mixture, stirring continuously, until it reaches 175F to 180F. Do not let it come to a boil.
Stir in the coconut milk and toasted coconut. Pour mixture into the bowl set into the ice bath and let cool 10 minutes, then cover tightly with plastic wrap and chill until cold, at least 3 hours.
Stir in rum and pour into canister of an ice cream maker. Churn according to manufacturer’s directions until thickened and creamy, about the consistency of soft serve ice cream. Transfer to an air-tight container and press plastic wrap flush to the surface. Chill until firm but not rock hard, about 2 more hours. Serve immediately.
If you will be freezing the leftovers for later use, be sure to let them warm in the fridge or on your counter to make them soft enough to serve.