Tahitian Ice Cream

Total Time:
2 hr 42 min
Prep:
10 min
Inactive:
2 hr 30 min
Cook:
2 min

Yield:
4 to 6 servings (about 6 cups)
Level:
Easy

Ingredients
  • 1 teaspoon gelatin
  • 1 vanilla bean, preferably Tahitian
  • 2 cups heavy whipping cream, chilled
  • 1/2 cup sugar
  • 1 cup coconut milk
  • 1/2 cup light rum
  • 1/2 cup toasted coconut, see Cook's Note
Directions
Watch how to make this recipe.
  • Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Cut the vanilla bean in half lengthwise and scrape the seeds into the water mixture using a paring knife. Add the empty vanilla pods. Stir the water mixture over medium heat until the gelatin has dissolved. Set aside to cool slightly. Remove and discard the vanilla pods.

  • Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water mixture, coconut milk and rum. Beat until thick and light.

  • Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.

  • Scoop the mixture into small glasses using an ice cream scoop. Garnish with toasted coconut and serve. Freeze any unused ice cream in an airtight container.

  • Cook's Notes: To toast coconut, place sweetened or unsweetened, shredded or flaked coconut in a single layer on a baking sheet. Preheat oven to 375 degrees F. Bake, stirring occasionally, until golden brown, 5 to 10 minutes.

  • If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve.


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    This recipe is featured in:

    Frozen Treats