Coconut Lemon Ice Cream with Blackberry-Peach Compote Recipe
Cook Time: 10 Minutes
Phase: Phase 2
4 Keto Blackberry-Peach Compote
9 serving Coconut Cream
0 1/16 tsp Salt
4 large Egg Yolk
0 1/2 cup Xylitol
0 1/24 pinch Stevia
3 tsp Lemon Zest
0 1/2 cup Lemon Juice
DIRECTIONSUse the Atkins recipe to make Blackberry-Peach Compote. The recipe suggests 4 servings of the compote, 1 serving is 1/4 cup. Based on the serving size recommended for the ice cream, it is suggested to use only 2 tablespoons of the compote for each serving. If you would like to add more please add 2.1g NC for each additional 2 tablespoons of compote to the NC value listed for this recipe.
- Combine 2 cups coconut cream and a pinch of salt in a medium sauce pan. Heat until almost boiling. While the coconut cream is heating, combine the egg yolks, granular sugar substitutes and lemon zest. Whisk to combine.
- Slowly pour the coconut cream into the egg yolk mixture while whisking continuously. Once incorporated transfer mixture back to the sauce pan over medium-high heat. Cook while stirring continuously until it reaches 170°F and begins to coat the back of a wooden spoon, do not allow the mixture to boil.
- Set mixture over an ice water bath and stir in the remaining 1 cup coconut cream and 1/2 cup lemon juice. Cool to room temperature then transfer to the refrigerator. Keep in the refrigerator overnight or at least 4 hours to intensify flavors and chill properly.
- Once chilled, place into ice cream maker and follow manufacturers instructions to make ice cream. Enjoy immediately or put into a freezer-safe container and freeze for at least 4 hours or up to one month. Makes about 1 quart of ice cream, 1 serving is about 1/2 cup. Before serving place in the refrigerator 20-30 minutes. To serve, dip ice cream scoop into hot water and dish up ice cream. Top with 2 tablespoons Blackberry-Peach Compote.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.