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Special Coconut Ice Cream

 Special Coconut Ice Cream
This refreshing ice cream is a special treat on a warm summer day.—Sandra Pichon, Slidell, Louisiana
24 ServingsPrep:15 min. + chilling Process: 20 min./batch + freezing


  • 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


  • 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.

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Special Coconut Ice Cream (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.