Toasted Coconut Ice Cream

By Foodiewife

Ingredients

• 3 large egg yolks
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• Pinch salt
• 1 cup whole milk
• 1 cup coconut milk (I used lite)
• 1/2 cup sweetened coconut
• 1 teaspoon vanilla extract
• 1 pinch salt

Details

Servings 8

Preparation

Step 1

TOASTED COCONUT:
Preheat the oven to 350F. Evenly spread the coconut on a tray and toast for 5-10 minutes. Check often, stirring the coconut for even toasting. Set into a bowl, to cool.

CUSTARD:
In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.

Pour the coconut milk and whole milk into the top of a double boiler** and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.
**NOTE: I carefully heated the milk and cream in my microwave, being careful not to let it boil.

Slowly pour the hot cream into the eggs and whisk until smooth.

Return to the double boiler** and cook over medium-low until thick and bubbling around the edges.
**NOTE: I used direct heat, being very careful to stir constantly and to keep the temperature on medium-low. It took about 15 minutes for the custard to thicken, so be patient!

The custard will coat a wooden spoon.

Pour the cooked custard over the toasted coconut. Cover with plastic, and chill for a minimum of 4 hours. The custard should feel thick.

NOTE: At first, I thought of straining the custard, and leaving out the coconut. On second thought, I left the coconut in the custard mix, and we loved it that way.

Turn on the machine, and then add the cream mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions.

Let the ice cream sit at room temperature for about 10 minutes before scooping.