We’re having a mini heat wave here in southern California and it seemed like the perfect excuse to whip up a batch of ice cream. I can’t remember the last time that I pulled out my ice cream maker-it might have been two summers ago. At any rate it’s been much too long.
I saw this recipe in the Gulf Coast Kitchens cookbook and it just sounded so refreshing. It couldn’t be easier to make and does not involve making a custard. The recipe is pretty straightforward, although it did take a long time to come together. Usually it takes about 40 minutes in my machine for the ice cream to freeze. After an hour of churning away I decided to pour the almost frozen ice cream into a chilled metal pan and pop it into the freezer. About an hour later it was just the right creamy consistency.
The incredible flavor comes from cream of coconut, flaked coconut and toasted coconut. I saved a little of the toasted aside to sprinkle on top. I think tonight I’ll serve it with a bittersweet chocolate sauce. Come around for some dessert if you like!
Triple Coconut Ice Cream
1 cup sweetened flaked coconut
1 cup sweetened flaked coconut, toasted
1 16 oz. can cream of coconut (like Coco Lopez)
1-1/2 cups heavy cream
1 cup milk
1/4 teaspoon almond extract
Pinch of salt
Heat the oven to 350. Spread 1 cup coconut on a baking sheet in a single layer. Bake until lightly browned, 8 to 10 minutes. Cool.
Sir together the cream of coconut, milk, cream almond extract and salt until well blended and then blend in the remaining cup of untoasted coconut . Chill thoroughly for several hours or overnight. Freeze in an ice cream maker according to directions. When the ice cream is nearly frozen, but still slightly soft stir in the toasted coconut. Makes about 1-1/2 quarts
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