Toasted Coconut Ice Cream

Enjoy this creamy, tropical-flavored homemade ice cream recipe the next time you're craving a tasty frozen dessert.

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  • Makes: 12 servings
  • Makes: 1-1/2 quarts
  • Prep: 10 mins
  • Freeze: 4 hrs 30 mins
  • Stand: 4 hrs

Toasted Coconut Ice Cream

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

*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.

**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.

***

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.

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.

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Nutrition Facts (Toasted Coconut Ice Cream)

  • Per serving:
  • 339 kcal ,
  • 23 g fat
  • (12 g sat. fat ,
  • 73 mg chol. ,
  • 101 mg sodium ,
  • 28 g carb. ,
  • 0 g fiber ,
  • 6 g pro.
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