The Blog

Toasted Coconut Ice Cream

October 4, 2013

toasted coconut ice cream // handmade jade

I’ve been diggin’ on the whole coconut thing for awhile now so why not make an ice cream with it too, right? Well exactly! It just so happens that tomorrow I’ll be having a guest to share a recipe of hers with us and I thought this ice cream would pair nicely with it! Yay! This ice cream turned out way better than I thought it would and I can’t wait to try it out with the dessert Stephanie and I will be making! This was definitely a good idea to make! If you love coconut then you’re going to love this!

toasted coconut ice cream // handmade jade

Ice Cream
5 egg yolks
2 cups heavy cream/whipping cream
1 can coconut cream { or coconut milk }
1/2 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 1/2 cups coconut flakes

toasted coconut ice cream // handmade jade

Make the Ice Cream Custard:
1. In a bowl, whisk to combine the egg yolks and ¼ cup of the sugar; set aside.

toasted coconut ice cream // handmade jade

2. In a medium saucepan, stir together the cream, coconut cream/milk, salt, and remaining 1/4 cup sugar and place over medium-high heat. When the mixture approaches an almost simmer, reduce the heat to medium.

toasted coconut ice cream // handmade jade

3. Ladle out a scoop of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ladle-full of the cream mixture to the bowl with the egg yolks, continuing to whisk. Pour the egg yolk mixture back into the saucepan.

toasted coconut ice cream // handmade jade

4. Using a rubber spatula, stir the mixture constantly over medium heat until it is thickened and coats the back of the spatula, about 1 to 2 minutes.

toasted coconut ice cream // handmade jade

5. Strain the custard through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Place the bowl in an ice bath and stir the mixture occasionally until cool. Remove the container from the ice bath, cover and refrigerate until completely chilled, at least 2 hours or overnight. { or you can chill it in the freezer for an hour, like I did }

Toast the coconut flakes:

toasted coconut ice cream // handmade jade
1. Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly { 5-10 minutes} so make sure to stir them every few minutes while they cook to get an even color.  After a few minutes, you can stir the coconut to help ensure even color.
toasted coconut ice cream // handmade jade

When your ice cream has completely chilled, you can get a hand held mixer and run it through to make sure it’s nice and smooth. Freeze the ice cream according to the ice cream maker’s instructions, adding the toasted coconut during the last minute of churning. As you transfer the ice cream to the storage container, you can layer some toasted coconut for some extra goodness! Enjoy right away OR place in freezer for another hour! Garnish with extra toasted coconut!

toasted coconut ice cream // handmade jade

toasted coconut ice cream // handmade jade

toasted coconut ice cream // handmade jade

toasted coconut ice cream // handmade jade

Hope you love this ice cream as much as I do AND come back tomorrow when I post the special Full of Love tutorial with my guest Stephanie, we’ll be pairing this ice cream with it! Oh it’s gunna be so good I can hardly wait!

toasted coconut ice cream with pumpkin coconut pie // handmade jade

 

Jade, xo

Leave a Reply

Your email address will not be published. Required fields are marked *