Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil.
As the cream is heating, whisk the eggs and allulose together in a large mixing bowl.
Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
Add the lemon juice and rind and stir until combined.
Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
Remove from the heat and add the lemon curd. Stir thoroughly.
Allow to cool or place in the fridge for faster cooling.
Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions.
Makes 8 ServingsThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.