Toasted Coconut Ice Cream

1. 1

   In a large bowl, combine evaporated milk, sugar, and coconut milk; stir until sugar is dissolved.

2. 2

   Stir in whipping cream, lemon or lime juice, and vanilla.

3. 3

   Stir in 1 1/3 cups of the coconut.

4. 4

   Pour coconut mixture into freezer canister of 2 quart ice cream freezer.

5. 5

   Freeze according to manufacturer's directions.

6. 6

   If desired, ripen ice cream about 4 hours.

7. 7

   To serve, scoop ice cream into dessert dishes.

8. 8

   Sprinkle with remaining coconut.

9. 9

   * To toast coconut, preheat the oven to 350F.

10. 10

    Spread the coconut in a single layer in a shallow baking pan.

11. 11

    Bake for 5 to 10 minutes or until the coconut is light golden brown, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.