Toasted Coconut Ice Cream

1. 1

   toast coconut on a baking sheet for about 8 minutes at 350, stirring occasionally.

2. 2

   heat milk and 1 cup of cream with sugar and salt until steaming.

3. 3

   add coconut and vanilla bean (scrape vanilla out and add the pod as well as the vanilla), cover and remove from heat. steep 1 hour.

4. 4

   reheat and strain the mixture, discarding coconut and vanilla bean pod.

5. 5

   whisk eggs and stream into milk mixture, whisking.

6. 6

   heat over medium heat until it coats the back of a spoon and strain

7. 7

   stir in additional cream and extract.

8. 8

   chill until very cold.

9. 9

   freeze according to ice cream maker's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.