Special Coconut Ice Cream Recipe

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Special Coconut Ice Cream Recipe

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Recommended: Top 10 Coconut Recipes
MAKES:
24 servings
TOTAL TIME:
Prep:15 min. + chilling Process: 20 min./batch + freezing
MAKES:
24 servings
TOTAL TIME:
Prep:15 min. + chilling Process: 20 min./batch + freezing

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

Nutritional Facts

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

  • 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 whipping cream
  • 2 teaspoons coconut extract
  • 1-1/2 teaspoons vanilla extract
  • 3 cups flaked coconut
  1. 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.
  2. 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.
Originally published as Coconut Ice Cream in Taste of Home August/September 2001, p54

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