Coconut Ice Cream
(from simsyobby’s recipe box)
Source: http://chocolateandzucchini.com/archives/2007/09/coconut_ice_cream_from_the_pantry.php
Categories: Ice-Cream
Ingredients
- 65g (1 cup) unsweetened dried grated coconut
- 1 small can (380ml or 13 fl. oz.) reduced fat unsweetened evaporated milk (in French: lait concentré non sucré demi-écrémé)
- 1 small can (380ml or 13 fl. oz.) good-quality unsweetened coconut milk
- 1 to 2 tablespoons light rum, to taste
- 2 teaspoons pure vanilla extract
- 150g (3/4 cup) sugar
Directions
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Makes about 1 liter (1 quart).
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Pre-freeze the bowl of your ice cream maker.
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Toast the grated coconut in a dry skillet until golden and fragrant; set aside to cool completely.
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In a medium bowl, whisk together the evaporated milk, coconut milk, rum, vanilla, and sugar until blended. Refrigerate until well chilled.
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Whisk again before using, and freeze using your ice cream maker. Halfway through the churning, when the mixture has thickened to a custard-like consistency, pour the toasted coconut into the ice cream maker so that it blends into the ice cream.