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Toasted Coconut Ice Cream
Ingredients
-
2
12 ounce cans evaporated milk
-
1
cup sugar
-
4
teaspoons vanilla
-
2
cups whipping cream
-
1 1/3
cups flaked coconut, toasted*
-
Coconut shell cups** and coconut curls (optional)
Directions
1. In a small saucepan combine evaporated milk and sugar; cook and stir until sugar dissolves. Remove from heat; stir in vanilla. Cool slightly; refrigerate 1-1/2 to 2 hours or until well chilled. Stir in whipping cream and coconut.
2. Freeze in a 3- to 4-quart ice-cream freezer according to manufacturer's directions. Ripen 4 hours.*** Serve in coconut cups and garnish with coconut curls, if desired. Makes 1-1/2 quarts (12 servings).
From the Test Kitchen
- Tip *To toast coconut:Spread in a single-layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, stirring occasionally.
- Tip **To make coconut shell cups:Locate the three soft eyes at top of coconut. Pierce eyes and drain coconut milk. Lay coconut on side and with a hammer, tap firmly until coconut begins to crack. Rotate one quarter turn and tap again. Continue turning and tapping until coconut cracks into pieces; use as serving bowls.For curls, separate meat from shell in large pieces. Cut slices from a long edge, using a vegetable peeler. Arrange slices on a baking sheet. Bake in a 350 degree F oven for 2 to 3 minutes or until edges just start to brown. Cool in pan on wire rack. Store in tightly covered shallow container.
- Note ***To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours.
- Note When using an ice cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours.
Nutrition Facts
(Toasted Coconut Ice Cream)
- Servings Per Recipe 12,
- Calories 339,
- Protein (gm) 6,
- Carbohydrate (gm) 28,
- Fat, total (gm) 23,
- Cholesterol (mg) 73,
- Saturated fat (gm) 12,
- Vitamin A (RE) 227,
- Vitamin C (mg) 1,
- Sodium (mg) 101,
- Calcium (DV %) 151,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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