Coconut Ice Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spread coconut out on a baking sheet lined with foil.
  • Place in a 400° oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.
  • In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.
  • Beat in the cornstarch and salt; set aside.
  • In a saucepan, mix together the half-anf-half and coconut milk.
  • Bring to a boil over medium heat.
  • Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.
  • Pour the entire mixture back into the pan and set on low heat.
  • Stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don't let the mixture boil or the eggs will scramble).
  • Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.
  • Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions.
  • May eat right away or transfer to a freezer container and freeze 2 hours.
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