Tahitian Ice Cream
- Level: Easy
- Yield: 4 to 6 servings (about 6 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 483
- Total Fat
- 40
- Saturated Fat
- 27
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 3
- Cholesterol
- 109
- Sodium
- 38
- Total: 2 hr 42 min
- Prep: 10 min
- Inactive: 2 hr 30 min
- Cook: 2 min
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
- 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.