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Totally Coconut Ice Cream

Posted by Tamara in Dessert, Recipes on September 29, 2009 | no responses

What You Need:

  • 2 (12 oz.) can of evaporated milk
  • 1 C unsweetened coconut milk
  • 1 C sugar
  • 2 C whipping cream
  • 1 T lemon juice
  • 1 T vanilla
  • 1 1/3 C coconut, toasted

How to Make It:

  1. Pour the evaporated milk and coconut milk into a large mixing bowl.
  2. Dump the sugar in with the milk and stir until the sugar is completely dissolved.
  3. Add the whipping cream and lemon juice and stir until combined.
  4. Stir in the vanilla well.
  5. Fold the coconut into the ice cream mixture.
  6. Pour the mixture into the freezer canister of the ice cream maker.
  7. Freeze according to the directions for the ice cream maker.
  8. Ripen 4 hours.

Makes 12 servings

To toast coconut preheat the oven to 350 degrees. Lay the coconut in a single layer in the bottom of a shallow baking pan. Bake 8 minutes, stirring occasionally, or until the coconut is nicely browned.

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