Fancifully Sweet Toasted Coconut Ice Cream Recipes

Steps:

• In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
• Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
• Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
• Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

Steps:

• In a large bowl, whip the cream until soft peaks form.
• Add the condensed milk and coconut milk, then whip until smooth.
• In a pan over medium heat, toast the coconut until browned, stirring constantly.
• Fold the toasted coconut into the cream mixture.
• Transfer the mixture to a baking pan or bowl, then freeze.
• Enjoy!

Steps:

• Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
• Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
• Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
• Churn in a standard ice cream machine.

Steps:

• Prep ice-cream maker by freezing the "freezer bowl" overnight.
• Preheat oven to 350.
• Lightly spray baking sheet with cooking spray and evenly spread the coconut over the sheet.
• Bake coconut for 10-15 minutes or until golden brown. Watch carefully and stir at 5 minute intervals to prevent from burning.
• In a medium mixing bowl use a hand mixer on low speed to combine the milk and sugar until sugar has dissolved (about 1-2 minutes). Stir in the cream and coconut extract.
• Turn on the ice-cream maker and slowly pour the mixture into the freezer bowl. Let mix about 20 minutes, or until the mixture has begun to thicken.
• Stir in 1 cup of the toasted coconut. Let mix 5 minutes more.
• The ice cream should be creamy and the coconut fully mixed in, enjoy as-is or freeze in an air-tight container for a few hours to harden to desired consistency.
• Sprinkle remaining toasted coconut on individual servings.
• Enjoy! :).

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly.
• Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
• NOTE:.
• If you bring the liquids to a simmer is makes a smother ice cream.
• Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.

Steps:

• toast coconut on a baking sheet for about 8 minutes at 350, stirring occasionally.
• heat milk and 1 cup of cream with sugar and salt until steaming.
• add coconut and vanilla bean (scrape vanilla out and add the pod as well as the vanilla), cover and remove from heat. steep 1 hour.
• reheat and strain the mixture, discarding coconut and vanilla bean pod.
• whisk eggs and stream into milk mixture, whisking.
• heat over medium heat until it coats the back of a spoon and strain
• stir in additional cream and extract.
• chill until very cold.
• freeze according to ice cream maker's instructions.