Coconut Ice Cream

Tue, Jul 15, 2014

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I am definitely a coconut junkie at heart. As a kid (and to this day), I loved to top my ice cream and frozen yogurt with shredded coconut. And then, as a child, I discovered an ice cream flavor devoted entirely to rich, sweet and creamy coconut. I can actually remember the first coconut ice cream I ever tasted. It was at Lappert’s Ice Cream, on a tropical island where coconuts abound, but Lappert’s is a story I’d love to tell another day…

For this ice cream I once again used French vanilla ice cream as a base because the cooked egg-based custard lends the ice cream a creamier texture. In this coconut rendition, I used less sugar and it wasn’t missed at all due to the rich coconut flavor from the coconut cream. If you want more texture you can stir in shredded coconut. Or for more color, swirl in some strawberry or raspberry puree as I did in these Coconut-Strawberry {Lava Flow} Ice Cream Pops.

Coconut Ice Cream

Author: Itsy Bitsy Foodies

Recipe type: Ice Cream

Prep time: 3 hours

Cook time: 10 mins

Total time: 3 hours 10 mins

Serves: 6-8

Rich, sweet and creamy coconut ice cream.

Ingredients

3 eggs
2 cups milk (or half and half)
½ - ¾ cup sugar
1 can (2 cups) coconut milk or Trader Joe's Rich and Creamy Coconut Cream
½ tsp vanilla extract

Instructions

In a large saucepan, beat the eggs, milk and sugar until well blended.
Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
Let the mixture cool.
Add the coconut cream and the vanilla.
Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
Recipe makes 1 quart of ice cream.