Toasted Coconut Ice Cream

This Toasted Coconut Ice Cream is creamy and rich. Break out the ice cream maker and make a batch of this delicious homemade ice cream. A bowl of Toasted Coconut Ice Cream will cool you off.


Can Of Coconut Milk Milk Granulated Sugar Heavy Cream Sweetened Shredded Coconut Egg Yolks  

Toast ¼ cup of the sweetened coconut in a dry frying pan, until golden brown. Heat the milk, coconut milk, heavy cream and remaining cup of shredded coconut until bubbles form around the edges of the pot. Beat the egg yolks and sugar until pale yellow.

Remove the milks from the heat and strain the shredded coconut out. Discard the coconut. Drizzle ¼ cup of the hot milk mixture into the yolks while whisking. Repeat with another ¼ cup of hot milk mixture. Pour the remaining hot milk mixture into the bowl of yolks.

Whisk for about 1 minute and strain through a fine mesh strainer into the pot you cooked the milks and whipping cream in. Cook the custard base until it thickens enough to coat the back of a spoon. When your custard is done ,pour the custard into a bowl

Cool on the counter to room temperature. Cover and chill in the refrigerator. Churn in an ice cream maker per manufactures instructions. Five minutes before your ice cream is finished add the ¼ of toasted coconut and continue churning. Chill overnight.

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