Description
A rich and velvety tropical ice cream infused with deeply toasted coconut flakes for a perfect nutty crunch.
Ingredients
1 ½ cups sweetened shredded coconut
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 can (13.5 oz) full-fat coconut milk
1 tablespoon vanilla extract
1 pinch sea salt
4 large egg yolks
Instructions
Step 1: Toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden brown, then let cool.
Step 2: In a saucepan, heat heavy cream, milk, coconut milk, sugar, and salt until sugar dissolves.
Step 3: Add 1 cup of toasted coconut to the liquid, cover, and steep for 30 minutes.
Step 4: Temper the egg yolks with the warm mixture and cook over low heat until thickened into a custard.
Step 5: Strain the mixture (optional), stir in vanilla, and chill the base in the refrigerator overnight.
Step 6: Churn the chilled base in an ice cream maker according to the manufacturer's directions.
Step 7: Add the remaining toasted coconut in the last few minutes, then freeze in an airtight container for 4 hours.
Notes
For a dairy-free version, use coconut cream in place of heavy cream and double the coconut milk.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320 kcal
- Sugar: 24g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
