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Ingredients
- 1 3/4 cups 2% low-fat milk
- 1 1/4 cups light coconut milk
- 1 cup half and half
- 1 1/2 cups sugar
- 3 large egg yolks
- 6 tablespoons coconut, toasted
- 10 vanilla wafers, crushed
Details
Servings 8
Preparation
Step 1
1. Combine the first 3 ingredients in a medium, heavy saucepan, and bring to a boil. Remove milk mixture from heat.
2. Combine sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160°, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in coconut and cookies. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Notes: this is a repeater only by cutting back the sugar - it was much, much too sweet. Next time would cut back to ¾ cup of sugar. Otherwise very good.
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