Total Time
5hrs 45mins
Prep 5 hrs
Cook 45 mins

From Best of Country Cooking. When I get around to making this, I will probably substitute coconut extract for some - if not all - of the vanilla.

Ingredients Nutrition

Directions

  1. In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil.
  2. Stir in 1/2 cup coconut.
  3. Remove from the heat; let stand for 30 minutes.
  4. Strain, discarding coconut.
  5. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut.
  6. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a 2-qt. freezer container.
  7. Cover and freeze for at least 4 hours before serving.
  8. Garnish with toasted coconut if desired.
  9. Yield: 2 quarts.
Most Helpful

5 5

Made as directed, including the substitution of coconut extract for some of the vanilla as suggested in the intro -- good call! Since I strained the flaked coconut out in step 4, I didn't do the optional toasted coconut at the end in order to keep it a creamy consistency. This is one of the better ice creams I'ved tried this summer! Thanks, Whatcha Cookin', Mom?! Made for Aussie New Zealand Recipe Swap #16.