Coconut Macadamia Nut Ice Cream

Submitted by HawaiianBaker

"Adapted from several recipes because I couldn't find the perfect one for the ingredients I wanted to use. This is VERY coconutty, and VERY nutty. Feel free to cut down on either for less crunch/chunk."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 10

ingredients

• 1 cup toasted coconut
• 3 egg yolks
• 3⁄4 cup sugar
• 1 1⁄2 cups heavy cream
• 1 1⁄2 cups coconut milk (canned)
• 1 cup toasted mac nuts

directions

1. Toast coconut and chopped mac nuts in the oven at 350 degrees until slightly golden brown (about 5-8 minutes).
2. Mix egg yolks and sugar in a bowl. Set aside.
3. Add heavy cream and coconut milk to a saucepan and heat on low.
4. Add toasted coconut and mac nuts to the heated milk until warmed.
5. Slowly add heated milk mixture to egg yolk mixture, stirring often, being careful not to "cook" the eggs.
6. Put ice cream base in refrigerator until fully cold (several hours).
7. Churn in ice cream maker for about 20 minutes, until thick.
8. Freeze for harder ice cream, or serve immediately (ice cream will still be soft).