Banana Coconut Ice Cream Recipe

1. 1

   Bake coconut in a shallow pan at 350 degrees, stirring occasionally, 10 min or possibly till toasted.

2. 2

   Whisk together sugar, egg yolks, and lowfat milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 min or possibly till mix thickens and will coat a spoon (don't boil).

3. 3

   Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla.

4. 4

   Mix in banana.

5. 5

   Cover and refrigerate3 hrs.

6. 6

   Pour mix into freezer container of a 1-gallon hand-turned or possibly electric ice-cream freezer.

7. 7

   Freeze according to manufacturer's instructions.

8. 8

   Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

9. 9

   Garnish, if you like.

10. 10

    Comments: Use very ripe bananas for the richest flavor.

11. 11

    For testing purposes only, we used Coco Lopez Cream of Coconut.

12. 12

    This recipe yields 2 1/2 qts.

* Per serving · 4 servings · Values may vary.

No additional tips available.