Recipe courtesy of Cheryl Smith
Coconut Ice Cream
- Yield: about 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 286
- Total Fat
- 13
- Saturated Fat
- 9
- Carbohydrates
- 42
- Dietary Fiber
- 0
- Sugar
- 41
- Protein
- 2
- Cholesterol
- 67
- Sodium
- 25
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.