Coconut Ice Cream - Self Proclaimed Foodie (Video)
This creamy coconut ice cream recipe is the perfect treat for a hot day!
Equipment
Ingredients
- 6 egg yolks
- ¾ cup sugar
- 1 cup shredded sweetened coconut loosely packed
- 1 cup half and half
- 1 cup heavy cream
- 1 cup coconut milk
- 14 ounces coconut cream
Instructions
- Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with sugar until pale yellow in color. Set aside.
- Toast shredded coconut in a heavy saucepan over medium heat until lightly browned.
- Slowly add in half and half, heavy cream,coconut milk and coconut cream to pan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil.
- Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks.
- Pour combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on back of spoon.
- Pour into Classic Batter Bowl, cover and place in an ice bath, until coconut custard mixture reaches 45⁰F.
- Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30minutes. Once the paddle starts rotating, pour the mixture into the bowl.
- When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency. If needed, add more time until the desired consistency is reached.
- Cover, and store in freezer if you like hard ice cream.
Notes
Can be served immediately, or freeze for hard ice cream.
Nutrition
Calories: 754kcalCarbohydrates: 42gProtein: 9gFat: 65gSaturated Fat: 50gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 253mgSodium: 58mgPotassium: 493mgFiber: 4gSugar: 34gVitamin A: 985IUVitamin C: 3mgCalcium: 111mgIron: 4mg
Tried this recipe?Let us know how it was!