Mounds Ice Cream – a delicious recipe with granulated sugar, salt, coconut milk, milk, eggs, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy saucepan, combine sugar, salt and coconut and whole milk. Cook over medium heat stirring occaasionally until mixture is streaming. Reduce heat to low. In a medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour all back into the saucepan. Cook over medium-low heat until slightly thickened, about 3-4 minutes. Remove from heat and refrigerate until cold or preferably overnight (get the best results this way).
2
When ready to make the ice cream, stir heavy cream, coconut and vanilla into the chilled custard. Pour into the ice cream maker and freeze until thick.
3
Stir the shaved chocolate into the thickened ice cream and place in freezer to harden.
1415
kcal
Calories
57
g
Fat
198
g
Carbs
30
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups granulated sugar, 1/2 teaspoon salt, 1 (13 1/2 ounce) can coconut milk, 3 cups whole milk, and more.
Yes, Mounds 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.
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