Banana Coconut Ice Cream

By jennKI

Ingredients

• 2 * 2 cups flaked coconut
• 1/2 - 1 * 1/2 - 1 cup sucanat
• 6 * 6 egg yolks
• 4 * 4 cups almond milk
• 2 * 2 cups coconut milk
• 1 * 1 (15-ounce) can cream of coconut
• 2 * 2 teaspoons vanilla extract
• 3 * 3 ripe bananas, mashed
• * Garnish: toasted sweetened flaked coconut

Preparation

Step 1

Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.

Whisk together sucanat, egg yolks, and almond milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).

Remove from heat; whisk in toasted coconut, coconut milk, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.

Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.