Coconut Ice Cream

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
about 2 quarts

Ingredients
  • 2 cups milk
  • 2 cups heavy cream
  • 2 cups coconut milk
  • 1 cup coconut flakes, toasted
  • 8 egg yolks
  • 11/2 cups sugar
  • Pinch salt
Directions

Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.

Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.

Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.

Churn in a standard ice cream machine.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 13
Fabulous recipe!! item not reviewed by moderator and published
This was amazing. I did strain the coconut but made more toasted coconut to sprinkle over it with some chopped fresh pineapple, superb! item not reviewed by moderator and published
Fantastic base recipe for coconut ice cream. Did not use roasted coconut flakes but instead used sweetened flakes, and also added 1/2 can of coconut cream last. Before adding mixture to ice cream maker, I chilled overnight to allow the flavor to really settle. item not reviewed by moderator and published
WOW! This recipe is DELICIOUS! I used unsweetened coconut, toasted, added after straining. I also added some coconut extract to the mixture just before it went into the ice cream maker. DIVINE! This recipe is a KEEPER. item not reviewed by moderator and published
Just made a second batch..This is great. Just added some mini chocolate chips when freezing. It was delicious. item not reviewed by moderator and published
I made the recipe, but found it too sweet for my taste. I added the toasted coconut flakes to the mix as it was churning. Next time, I'll probably use 1/2 cup less of sugar. item not reviewed by moderator and published
it is goood item not reviewed by moderator and published
I halved the recipe to fit in my smaller ice cream maker and it came out fabulous. I did add some chunks of ginger to the milk to steep, removing it later. I also threw in a handful of fresh toasted coconut after straining out the steeped stuff. I like the texture it added to the ice cream. Flavor is spot on. Clean, fresh, coconuty and super yummy. I could eat it all in one sitting! item not reviewed by moderator and published
Absolutely delicious and very simple to make. item not reviewed by moderator and published
I made this for my Brazilian brother-in-law. He loved it so much that he served it to all his Brazilian friends who requested it be made for all the parties. I didn't strain the ice cream though, so all the coconur flakes were in there. I liked the texture and the flakes helped you recognise what you were eating. Over all, so good! item not reviewed by moderator and published
Very creamy with subtle coconut taste. I love coconut, so I wished the coconut flavor was a bit stronger, but overall a great recipe. Next time I will try adding a bit of coconut extract to enhance the flavor. item not reviewed by moderator and published
I have made this ice cream on numerous occasions, both with sugar and with Splenda replacing the sugar. The full sugar recipe is THE best but it is still pretty good if made with Splenda (but, unfortunately, it becomes pretty hard) I LOVE this recipe! item not reviewed by moderator and published
delicious....... item not reviewed by moderator and published

Not what you're looking for? Try:

Coffee-Coconut Ice Cream Bombe

Recipe courtesy of Food Network Kitchen