Categories: Dessert, Ice Cream
Ingredients
- 1/2 cup shredded sweetened coconut
- 1 cup sugar
- 3 large eggs
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 cup half-and-half
- 1 1/2 cups unsweetened coconut milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Directions
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Spread coconut out on a baking sheet lined with foil.
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Place in a 400° oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.
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In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.
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Beat in the cornstarch and salt; set aside.
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In a saucepan, mix together the half-anf-half and coconut milk. Bring to a boil over medium heat.
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Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.
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Pour the entire mixture back into the pan and set on low heat.
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Stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don’t let the mixture boil or the eggs will scramble).
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Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.
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Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.
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Cover and refrigerate until cold or overnight.
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Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s instructions.
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May eat right away or transfer to a freezer container and freeze 2 hours.