Coconut Ice Cream

"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."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
5hrs 45mins
Ingredients:
7
Yields:
2 quarts
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ingredients

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directions

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

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Reviews

  1. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)
 
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