Fresh Coconut Ice Cream

  • Total: 37 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 20 min
  • Yield: about 1/2 gallon
Save Recipe


4 cups half-and-half

1 cup sugar

1 (10-ounce) package frozen coconut, thawed

Pinch salt

5 egg yolks


  1. In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
  2. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
  3. Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Iced Italian Cream Cake

Coconut Ice Cream

Coconut Ice Cream

Coconut Ice Cream

Coffee-Coconut Ice Cream Bombe

Coconut Cupcakes With Cream Cheese Icing

Coconut Ginger Macadamia Ice Cream

Ice Cream with Toasted Coconut Topping