Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, toasted coconut ice cream. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Free UK delivery on eligible orders! Read customer reviews & find best sellers Your Personalized Streaming Guide—Get Recommendations & Build Your Watchlist Now. Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition.

Toasted Coconut Ice Cream is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Toasted Coconut Ice Cream is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have toasted coconut ice cream using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Toasted Coconut Ice Cream:

1. Make ready 2 (12 ounce) cans evaporated milk
2. Take 1 cup sugar
3. Take 2 cup whipping cream
4. Make ready 1 cup unsweetened coconut milk
5. Make ready 1 tbsp lemon or lime juice
6. Get 1 tbsp vanilla (I add a little extra).
7. Prepare 1 2/3 cup coconut, toasted

Dotted with chocolate chunks, if you dare. Tips for Making this Toasted Coconut Ice Cream. This ice cream recipe gives you a double dose of coconut - the base itself is steeped with toasted coconut, and then you add in some more toasted coconut at the end. If you don't love the texture of the coconut, feel free to leave the second addition out.

Steps to make Toasted Coconut Ice Cream:

1. In a large bowl, combine evaporated milk, sugar, and coconut milk; stir until sugar is dissolved. Stir in whipping cream, lemon or lime juice, and vanilla. Stir in 1 1/3 cups of the coconut.
2. Pour coconut mixture into freezer canister of 2 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen ice cream about 4 hours.
3. To serve, scoop ice cream into dessert dishes. Sprinkle with remaining coconut.
4. • To toast coconut, preheat the oven to 350°F. Spread the coconut in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until the coconut is light golden brown, stirring occasionally.

This ice cream recipe gives you a double dose of coconut - the base itself is steeped with toasted coconut, and then you add in some more toasted coconut at the end. If you don't love the texture of the coconut, feel free to leave the second addition out. This does take some time to make, but try not to speed through it. This toasted coconut ice cream from David Lebovitz is essentially custardy homemade vanilla ice cream infused with the complex taste of toasted coconut. Not too sweet and really sorta perfect.

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