06 Jun 2010 Toasted Coconut Ice Cream

Winner number one in the Ice Cream challenge! Toasted Coconut. MMMM…, tropical paradise. I am going out today to get some mangoes to serve with it. Tonight I will be dining on toasted coconut ice-cream with fresh mango cubes, in a homemade waffle cone, heaven-on-earth, yes? There are MORE ice cream recipes to follow soon. ALL of them made by me, tested by my followers and all pronounced GREAT. So run out, right now, and buy that Cuisinart Ice Cream maker from Costco. It comes with TWO freezer bowls! It’s an incredible deal and offer. If you have one ice-cream maker and one freezer bowl, you have to wait 12 to 24 hours between batches for the bowl to refreeze before making the next batch. With the two freezer bowls you can make one batch right after the other. Every house needs two flavors of ice-cream to choose from, right? Being crazy, I have two ice-cream makers and four freezer bowls… Oh, wait…, not crazy…, I have all this stuff so I can test recipes and get the best ones to you quickly!!! That’s right, not crazy!

This recipe came from the link I posted last week to The Tasty Kitchen. This is a “Philadelphia Style” (I learn something new every day!) ice cream, not “French Style”. “Philadelphia Style” ice cream refers to ice cream made without an egg custard base, “French Style” refers to making a egg custard. I prefer this method. Not only is egg free ice cream easier to make, I think it tastes better. Who wants an eggy tasting ice cream? Look at how easy this is…

Toasted Coconut Ice Cream

1 can (13.5 Ounces) Coconut Milk
1 can (12 Ounces) Evaporated Milk
1 can (14 Ounces) Sweetened Condensed Milk
1 cup Toasted Coconut (divided use)

Mix coconut milk, evaporated milk, and sweetened condensed milk together and refrigerate until cool (maybe about 2-4 hours). Meanwhile, toast coconut in a dry frying pan over med-high heat, tossing constantly. Remove coconut to a cooling plate when coconut is toasty brown. Watch carefully! Coconut can go from perfect to burnt in about half a second! Pour cold milk mixture plus 1/2 cup of the toasted coconut into an ice cream freezer. Following factory instructions, churn until creamy and slushy. Transfer to an airtight container and freeze until desired consistency (about 4 hours). Can be kept frozen for a week or so. When ready to serve, scoop ice cream into serving dishes, sprinkle with extra toasted coconut (and maybe some fresh mango slices) and serve immediately. Makes approx. 4 cups of really yummy toasted coconut ice cream.

This recipe was adapted from one posted by ThreeManyCooks on the above website.

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