Double Coconut Ice Cream
By Dottiejk
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Ingredients
- 2 13.5 cans coconut milk (canned); divided
- 3/4 cup sugar
- 4 egg yolks
- pinch Salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup sweetened coconut flakes
Details
Preparation
Step 1
Add 1/2 can coconut milk, sugar, egg yolks and salt to a heavy bottomed
sauce pan. Whisk well. Cook over a medium heat, stirring constantly, until
mixture is thickened (just before a simmer). Remove from heat; add vanilla
and coconut extracts, and remaining coconut milk. Stir well and pour into a
pie plate. Cover and poke some holes in plastic wrap to let steam escape.
Refrigerate until cooled.
While cooling, toast coconut flakes in a dry skillet over medium-high heat,
stirring until golden. Transfer to a plate to cool.
Pour cold coconut mixture and coconut flakes into frozen insert of ice
cream maker. Follow manufacturer's instructions.
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