Thai Frozen Lemon Coconut Delight

Allergens

Eggs, Coconut

Ingredients

• 1 can (13.5 oz) full
• fat coconut milk
• 4 large eggs, separated
• 1 cup granulated erythritol or sugar substitute
• Zest and juice of 2 large lemons
• 1/2 teaspoon xanthan gum
• Pinch of sea salt

Instructions

1. In a small saucepan over medium heat, combine the coconut milk and lemon zest. Cook until the mixture starts to steam, then remove from heat and let it steep for 30 minutes.
2. In a separate bowl, whisk together egg yolks, sweetener, and lemon juice until smooth.
3. Slowly pour the infused coconut milk into the egg mixture, stirring constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens enough to coat the back of a spoon.
4. In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
5. Fold the egg whites into the lemon curd mixture gently but thoroughly. Sprinkle xanthan gum over the surface and mix well until fully incorporated.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the mixture to set.
7. Transfer the set mixture to an ice cream maker and churn according to the manufacturer's instructions.

Chef’s Insight

To ensure the mixture thickens evenly, stir it constantly while it's on the heat. The xanthan gum gives the dessert its creamy texture without adding any carbs.

Notes

This recipe uses xanthan gum as a thickening agent for those on a ketogenic diet, which does not allow for the use of cornstarch or other traditional agents.