Special Coconut Ice Cream Recipe

Name: Special Coconut Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups half-and-half cream; 2 cups milk; 1-1/2 cups sugar; 1/8 teaspoon salt; 5 eggs; 5 egg yolks; 2 cups heavy whipping cream; 2 teaspoons coconut extract; 1-1/2 teaspoons vanilla extract; 3 cups sweetened shredded coconut

Servings: persons

6 cups half-and-half cream
2 cups milk
1-1/2 cups sugar
1/8 teaspoon salt
5 eggs
5 egg yolks
2 cups heavy whipping cream
2 teaspoons coconut extract
1-1/2 teaspoons vanilla extract
3 cups sweetened shredded coconut

1
In a large saucepan, combine the first four ingredients. Cook over medium heat for 10 minutes or until sugar is dissolved. Remove from the heat. In a bowl, beat the eggs and yolks. Stir 1 cup hot cream mixture into eggs; return all to the pan, stirring constantly. Cook and stir until slightly thickened and a thermometer reads 160u00b0. Cool. Refrigerate overnight.
2
In a bowl, beat whipping cream and extracts until stiff peaks form. Fold into egg mixture with coconut. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a 4-qt. freezer container; freeze for at least 4 hours before serving.

2243

kcal

Calories

200

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 cream, 2 cups milk, 1-1/2 cups sugar, 1/8 teaspoon salt, and more.

Yes, Special 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.

Special Coconut Ice Cream

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