Instructions: In a medium bowl whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-low heat.

Slowly pour one cup cream into yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4 hours.

Pour ice cream mix into ice cream maker. Process according to manufacturers directions. About 5 minutes before ice cream is finished, add the toasted coconut.

This recipe yields 8 servings.

Comments: You can buy unsweetened shredded coconut, as well as coconut extract, in health food stores. To toast coconut, spread on a baking sheet and bake at 350 degrees for 5 minutes.

Description: "The coconut flavor really shines through in this ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical summer treat."

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