Toasted Coconut Ice Cream recipe
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Ingredients
- 3 cups unsweetened flaked coconut 2 cups white sugar 6 eggs 8 ounces cream of coconut 1 quart half-and-half 1 tablespoon vanilla extract 1 cup flaked coconut ½ cup whole milk, or as needed
Nutrition Info
- 533.1 caloriescarbohydrate: 57.6 gcholesterol: 123.7 mgfat: 32.1 gfiber: 4.4 gprotein: 7.6 gsaturatedFat: 24.3 gservingSize: -sodium: 108.2 mgsugar: 49.5 gtransFat: : -unsaturatedFat: : -
Directions Toasted Coconut Ice Cream
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
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.
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.