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Going low carb isn’t easy, especially when you have a sweet tooth!  I am constantly trying new dessert recipes, with substitutions that still taste good!  This one is a winner!  Of course, if your not watching your weight, you can still follow this recipe and use the good stuff!


1 cup coconut milk

pinch of salt

1/2 cup stevia (or 3/4 cup real sugar!)

1 vanilla bean

2 cups heavy cream

6 egg yolks

1/2 tsp vanilla extract

Heat the coconut milk, salt and stevia in a saucepan.  Split the vanilla bean lengthwise and scrape out all the seeds with the tip of your knife.  Add the seeds, and the bean pod to the coconut milk and heat till it barely reaches a boil.  Cover and remove from heat.  Allow it to sit and steep for about 10 minutes.

In a separate bowl, beat the egg yolks together.  In a large separate bowl, pour in the cream and keep it chilled.

Remove the bean pod from the milk and reheat till just boiling.  In a slow stream, pour the milk into the egg yolks while whisking.  Once all incorporated, pour the mixture back into the saucepan and cook over medium, constantly stirring.  When it gets thick enough to coat the back of the spoon, pour it through a sieve (this will strain any bits of the egg that over cooked) into the bowl with the cold cream.  Stir the mixture together with the vanilla and chill.  Once its cool, freeze according to your ice cream makers instructions.  Top with chopped walnuts!