Coconut Ice Cream Recipe

Name: Coconut Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups half-and-half; 2 cups milk; 1 1/2 cups sugar; 1/8 teaspoon salt; 5 eggs, beaten; 5 egg yolks, beaten; 2 cups whipping cream; 2 (6-ounce) packages frozen coconut, partially thawed; 1 1/2 teaspoons vanilla extract; 2 teaspoons coconut extract

Servings: persons

6 cups half-and-half
2 cups milk
1 1/2 cups sugar
1/8 teaspoon salt
5 eggs, beaten
5 egg yolks, beaten
2 cups whipping cream
2 (6-ounce) packages frozen coconut, partially thawed
1 1/2 teaspoons vanilla extract
2 teaspoons coconut extract

1
Combine half-and-half, milk, sugar, and salt in a 4-quart saucepan; cook over medium heat 10 minutes or until thickened, stirring constantly.
2
Combine eggs and egg yolks. Stir one-fourth of half-and-half mixture into egg mixture. Add to remaining half-and-half mixture, stirring constantly. Cook 1 minute; remove from heat, and let mixture cool.
3
Beat whipping cream until stiff. Fold cream, coconut, vanilla, and coconut extract into half-and-half mixture. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour before serving.

1138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups half-and-half, 2 cups milk, 1 1/2 cups sugar, 1/8 teaspoon salt, and more.

Yes, Coconut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Coconut Ice Cream

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