Special Coconut Ice Cream Recipe

Be the first to write a review

Rate recipe

This refreshing ice cream is a special treat on a warm summer day.—Sandra Pichon, Slidell, Louisiana

[X]

Rate Special Coconut Ice Cream Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Special Coconut Ice Cream Recipe

Prep:15 min. + chilling Process: 20 min./batch + freezing

Yield: 24 Servings

15 20 35

Ingredients

6 cups half-and-half cream
2 cups milk
1-1/2 cups sugar
1/8 teaspoon salt
5 eggs
5 egg yolks
2 cups heavy whipping cream
2 teaspoons coconut extract
1-1/2 teaspoons vanilla extract
3 cups flaked coconut

Directions

In a large saucepan, combine the first four ingredients. Cook over medium heat for 10 minutes or until sugar is dissolved. Remove from the heat. In a bowl, beat the eggs and yolks. Stir 1 cup hot cream mixture into eggs; return all to the pan, stirring constantly. Cook and stir until slightly thickened and a thermometer reads 160°. Cool. Refrigerate overnight.
In a bowl, beat whipping cream and extracts until stiff peaks form. Fold into egg mixture with coconut. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a 4-qt. freezer container; freeze for at least 4 hours before serving. Yield: about 3 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 298 calories, 20 g fat (13 g saturated fat), 149 mg cholesterol, 105 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Coconut Ice Cream in Taste of Home August/September 2001, p54