Name: Coconut-Almond Chocolate Chunk Ice Cream
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 cups whole milk -; 1-1/4 cups sugar -; 2-1/2 cups heavy whipping cream -; 3 teaspoons vanilla extract -; 1/2 teaspoon coconut extract -; 1/2 cup unsweetened shredded coconut, toasted -; 1/3 cup sliced almonds, coarsely chopped and toasted -; 4 ounces semisweet chocolate, coarsely chopped -

Ingredients for - Coconut-Almond Chocolate Chunk Ice Cream

1. 2 cups whole milk

2. 1-1/4 cups sugar

3. 2-1/2 cups heavy whipping cream

4. 3 teaspoons vanilla extract

5. 1/2 teaspoon coconut extract

6. 1/2 cup unsweetened shredded coconut, toasted

7. 1/3 cup sliced almonds, coarsely chopped and toasted

8. 4 ounces semisweet chocolate, coarsely chopped

How to cook deliciously - Coconut-Almond Chocolate Chunk Ice Cream

1 . Stage

In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and extracts. Press plastic wrap onto surface of milk mixture. Refrigerate several hours or overnight.

2 . Stage

Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding coconut, almonds and chocolate during the last 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.)

3 . Stage

Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.