Coconut Ice Cream
- 20m Prep Time
- 20m Cook Time
- 5h Ready In
A rich and creamy coconut ice cream made with toasted shredded coconut, coconut milk, and a custard base. The toasted coconut adds a nutty flavor and texture.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cups shredded sweetened coconut
- ¾ cup whole milk
- ¾ cup canned coconut milk
- ½ cup sugar
- ⅛ teaspoon salt
- 3 large egg yolks
- 2 cups heavy cream
Let's Cook
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Step 1.
Toast: 2 cups shredded sweetened coconut
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Step 2.
Combine in a medium saucepan and bring to a simmer over medium-low heat, stirring to dissolve the sugar: ¾ cup whole milk; ¾ cup canned coconut milk; ½ cup sugar; ⅛ teaspoon salt
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Step 3.
Stir in 1 cup of the toasted coconut, remove from the heat, cover, and steep for 30 minutes.
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Step 4.
Strain the milk through a fine-mesh sieve into a bowl, pressing firmly on the coconut to extract all the liquid; discard the coconut. Return to the saucepan and bring to a simmer over medium-low heat. Beat together in a medium heatproof bowl: 3 large egg yolks
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Step 5.
Slowly stir in about ½ cup of the milk mixture, then stir the egg mixture into the rest of the milk. Cook over low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Transfer to a bowl and refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 6.
Stir in: 2 cups heavy cream
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Step 7.
Pour the base into an ice cream maker and freeze as directed. When the ice cream is almost frozen, stir in the remaining 1 cup toasted coconut. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.