Toasted Coconut Ice Cream

For our friend Lisa’s birthday, K and I decided to have a personalized ice cream for her. She loves coconut, so I decided to make a straight coconut ice cream. I thought about adding some chocolate chips (white or semi-sweet chocolate), but ultimately decided to keep it simple. If she wants it next time, I can do that. This recipe has loads of coconut flavor. If you are not a big fan, I wouldn’t bother with this recipe. It starts with a vanilla base, but I use some coconut milk to help get the flavor started. Then, steeping coconut in it really brings the flavor home.

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We also tried out a new ice cream container. I might like it better than my old ones!

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It works well for layering, and for scooping. It is also easier to remove the lid!

Directions for Toasted Coconut Ice Cream

  • 1.5 cups shredded coconut
  • 1 can coconut milk (shaken)
  • 1 cup heavy cream
  • Pinch of salt
  • 1/2 cup sugar
  • 1 vanilla bean, split down the middle
  • 1 teaspoon Vanilla extract
  • 2 teaspoons vodka

Toast the shredded coconut in a 300 degree oven, checking and stirring every 4-5 minutes until most of it is evenly browned. Set aside to cool.

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Meanwhile, pour the coconut milk, heavy cream, salt, and sugar into a medium saucepan. Heat until the milk begins to steam, around 170 degrees. Remove from the heat, then add half of the toasted coconut, the vanilla bean seeds, and the vanilla bean. Cover and let sit for 1 hour.

Bring the pan back over medium heat, and stir while cooking until the temperature reaches 175 to 180 degrees.

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Strain the mixture into a bowl, removing the toasted coconut and vanilla bean.

Press on the coconut to remove all of the milk.

Press on the coconut to remove all of the milk.

Cover and chill in the refrigerator for 4-8 hours.

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Before churning the ice cream, stir in the vanilla extract and the vodka.

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After churning, layer the ice cream with the remaining toasted coconut.

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Directions for Toasted Coconut Ice Cream (without pictures)

  • 1.5 cups shredded coconut
  • 1 can coconut milk (shaken)
  • 1 cup heavy cream
  • Pinch of salt
  • 1/2 cup sugar
  • 1 vanilla bean, split down the middle
  • 1 teaspoon Vanilla extract
  • 2 teaspoons vodka

Toast the shredded coconut in a 300 degree oven, checking and stirring every 4-5 minutes until most of it is evenly browned. Set aside to cool.

Meanwhile, pour the coconut milk, heavy cream, salt, and sugar into a medium saucepan. Heat until the milk begins to steam, around 170 degrees. Remove from the heat, then add half of the toasted coconut, the vanilla bean seeds, and the vanilla bean. Cover and let sit for 1 hour.

Bring the pan back over medium heat, and stir while cooking until the temperature reaches 175 to 180 degrees. Strain the mixture into a bowl, removing the toasted coconut and vanilla bean. Cover and chill in the refrigerator for 4-8 hours.

Before churning the ice cream, stir in the vanilla extract and the vodka. After churning, layer the ice cream with the remaining toasted coconut.

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8 thoughts on “Toasted Coconut Ice Cream

  1. Is there anything better than homemade ice cream? You are truly wonderful and this was so delicious. Nothing like I’ve had from other coconut ice creams! Thank you so much Aly!! I love that you included the toasted coconut at the top, it was just enough, like it was already “pre-toppinged” whenever I had a scoop ๐Ÿ™‚

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