Toasted Coconut Ice Cream
Recipe information
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Cooking:
5 min.
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Servings per container:
12
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Source:

Ingredients for - Toasted Coconut Ice Cream

1. Unsweetened flaked coconut - 3 cups
2. White sugar - 2 cups
3. Eggs - 6
4. Cream of coconut - 8 ounces
5. Half-and-half - 1 quart
6. Vanilla extract - 1 tablespoon
7. Flaked coconut - 1 cup
8. Whole milk, or as needed - ½ cup

How to cook deliciously - Toasted Coconut Ice Cream

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.

2. Stage

Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.

3. Stage

Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.

4. Stage

Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.