Coconut Milk Ice Cream Recipe
Custard / Cream StyleThis ice cream is easy to make and the perfect recipe for coconut lovers.Makes 1 1/2 quarts of ice cream.
Ingredients
Toasted Coconut
- 1/2 cup coconut flakes
- 2 tbsp butter
Ice Cream Base
- 1 cup coconut milk
- 2 egg yolks lightly beaten
- 1/3 cup sugar
- 2 cups whipping cream
- 1 tsp vanilla
Instructions
Toasted Coconut
- In a small saucepan, heat coconut flakes and butter over med-low heat.
- Stir frequently until coconut flakes begin to brown.
- Remove from heat and cool completely.
Ice Cream Base
- In another saucepan, stir coconut milk and sugar together.
- Over medium heat, warm this mixture until it begins to bubble.
- Beat egg yolks.
- Pour coconut milk mixture over the egg yolks and whisk to temper the eggs.
- Pour tempered egg mixture back into the saucepan.
- Stirring constantly, heat over low-medium heat until it thickens and begins to stick to the back of spoon.
- Place in fridge until chilled (about 3 hours).
- Stir in the whipping cream and vanilla.
- In ice cream maker, churn about 15-20 minutes or according to manufacturer’s instructions.
- Add cooled toasted coconut to the churning ice cream and churn an additional 5 minutes.
- Enjoy your frozen coconut milk treat!