Coconut Ice Cream with Toasted Coconut

This toasted coconut ice cream is absolutely divine! I saw this recipe in an ice cream recipe book quite some time ago, and I have been wanting to make it for so long. I was a little nervous about the recipe because of the egg in the mixture, as I tend to always make ice creams that require no cooking, but I decided to take the extra time with this one. If you are a fan of coconut, you should really try out this incredible toasted coconut ice cream. However, if you are one of those crazy people, and you are “repulsed” by the thought of coconut, then maybe you shouldn’t! I hope there are more coconut lovers out there than haters, because people who hate coconut just make me sad. If you do love coconut like I do, than you’ll love this toasted coconut ice cream. Enjoy!

Recipe for Coconut Ice Cream with Toasted Coconut

INGREDIENTS

1 1/2 cups of whole milk
1 1/2 cups of heavy whipping cream, divided
2 1/4 cups of sweetened shredded flaked coconut, divided
4 egg yolks
3/4 cup of granulated sugar
1/4 cup of coconut cream (I used Trader Joe’s)
1 tsp. of pure vanilla extract
A little less than 1/8 tsp. of almond extract (optional)

DIRECTIONS

In a large pot, mix together the whole milk, 1 cup of the heavy whipping cream, and 1 1/4 cups of the coconut. Set over medium heat and cook until bubbles form around the edge of the mixture, about 5 – 7 minutes. Remove from heat and let sit for 20 minutes.

Pour the milk mixture through a fine mesh sieve into a large bowl and press down on the coconut to extract as much flavor as possible. Then discard the coconut. Pour the strained milk mixture back into the pot and set back over medium heat. Cook again until bubbles form around the edge of the milk, about 5 – 7 minutes.

While the milk mixture is heating, separate out the egg yolks and place into a medium sized bowl. Add in the remaining 1/2 cup of heavy whipping cream and the sugar. Mix the ingredients until well-combined.

Carefully scoop out 1/2 cup of the hot milk mixture and add into the egg mixture. Mix until smooth. Then carefully pour the egg mixture into the pot with the hot milk mixture. Cook over medium heat, stirring constantly, until a custard forms. The custard should coat the back of the wooden spoon when it is ready. Do not let the mixture come to a boil. It should take about 7 – 9 minutes for the custard to form. Once the custard coats the back of the spoon, remove from heat. Stir in the coconut cream and mix well. Pour into a large bowl and add in the vanilla extract and almond extract.

Partially fill a large enough bowl that will fit the bowl with the ice cream mixture in it with cold water and ice cubes. Then set the bowl with the ice cream batter into that bowl. Stir occasionally. Once the mixture is cooled, cover with a lid or tightly with plastic wrap. Put in the fridge for at least 4 hours, or overnight.

While the mixture is chilling, toast the coconut. Put the remaining cup of coconut into a small frying pan and set over medium-high heat. Cook, stirring frequently, until the coconut and toasty and lightly browned, about 5 minutes. Remove from heat and pour into a bowl. Allow it to cool and then seal in an airtight container until ready to use. 

Pour the chilled ice cream mixture into the bowl of an automatic ice cream maker and make the ice cream according to manufacturer directions. When the ice cream is the consistency of thick whipped cream, add in 1/2 cup of the toasted coconut and continue the mixing in the ice cream maker until done. Then transfer the ice cream to an airtight container and place in freezer for a couple hours before serving.

Top each serving with the leftover toasted coconut, if desired.

Recipe makes approximately 8 servings.

Recipe Adapted from: Williams Sonoma Ice Cream

Basic Vanilla Ice Cream (no eggs)

The best gift I have ever received was my automatic ice cream maker. Ever since I got it, I have loved creating new ice cream recipes. I have made coconut ice cream, green tea ice cream, rum raisin ice cream, chocolate mint ice cream, and the list goes on and on! Of course, the very first recipe I ever made with the ice cream maker was this simple and delicious vanilla ice cream. It is very easy to make and it is that classic vanilla flavor that everyone likes.

When I first began trying out recipes, I really did not know that you could make ice cream at home without any eggs. Fancier ice cream recipes do use egg yolks, but basic recipes can be made with just cream, sugar, whole milk, extracts, and add ins.

If you do not have an automatic ice cream maker at home, then you need to go out or get online and buy one! You will love the creations you can make in your kitchen and you will never go back to store-bought again! Enjoy.

Recipe for Basic Vanilla Ice Cream

INGREDIENTS

  • 1 vanilla bean, split lengthwise with beans scraped out (if you do not have a vanilla bean, just increase the vanilla extract in the recipe by one teaspoon)
  • 1/2 tsp. of pure vanilla extract (use a high-quality vanilla)
  • A dash of salt
  • 1/2 cup of whole milk, well-chilled
  • 1/3 cup + 2 tsp. of granulated sugar
  • 1 cup of heavy whipping cream, well-chilled

DIRECTIONS

Scape the vanilla beans into a very small bowl. Pour the vanilla extract over the vanilla beans and mix with a spoon. Add in the dash of salt. Set aside.

Pour the milk into a medium bowl. Add in the sugar, and then beat mixture with an electric hand mixer on low speed for 1 minute, or until sugar is fully dissolved. Stir in the vanilla mixture. Pour in the heavy cream, and then beat again on the lowest speed for about 10 – 15 seconds. Cover bowl and put in fridge for about an hour.

Once mixture has chilled, pour the mixture into an ice cream maker and follow manufacturer directions. After mixture has turned into ice cream (with my new ice cream maker, it takes about 25 minutes), scrape into a Tupperware or snaplock, cover and put in freezer to set. Enjoy!

Recipe Adapted from: Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Instruction and Recipe Booklet

Rum Raisin Ice Cream (no egg)

Greg’s all-time favorite ice cream flavor is rum raisin. Whenever we do go out for ice cream (which really isn’t very often), he goes for the rum raisin. After visiting Maine together in 2017, I thought it would be fun to surprise him at home with his favorite ice cream flavor. It started wit the soaking of the raisins in rum for quite some time. Then, I made waffle cones for the rum raisin ice cream!

This recipe was easy because it did not involve any egg in the ice cream mixture. It is just made of milk, cream, sugars, raisins, cinnamon, vanilla, and rum. The most difficult part of this recipe is the waiting…because the waiting is the hardest part. You know it is going to be so so good, but you just have to wait so long to taste the deliciousness. If you are a rum raisin ice cream fan, and you have an automatic ice cream maker at home, go ahead and give this recipe a try. The flavor of the ice cream is sweet with a hint of cinnamon, and the raisins have just the right amount of rum bursting out of them in every bite you take.  Enjoy!

Recipe for Rum Raisin Ice Cream (no egg)

INGREDIENTS

1/2 cup dark raisins
3 Tablespoons dark rum 
3/4 cup whole milk
Just under 1/8 teaspoon cinnamon, plus a couple pinches for raisin mixture
1 Tablespoon plus 2 teaspoons dark brown sugar
1/4 cup white sugar
Pinch of sea salt
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract

DIRECTIONS

First, soak the raisins. Put the raisins into a bowl and pour in the rum. Add in a couple pinches of cinnamon. Give it a stir, then cover with a lid and let sit at room temperature for 24 hours. A couple hours before the raisins are finished soaking, mix together the milk, dark brown sugar, white sugar, just under 1/8 teaspoon cinnamon, and sea salt. Beat until well blended. Then stir in the heavy whipping cream. Cover, and put in the refrigerator for two hours.

After the 24 hours of soaking, drain the rum off the raisins, reserving one tablespoon plus 1 teaspoon of the rum for later. Set aside the reserved rum, cover the raisins, and set raisins in the fridge until ready to add into the ice cream maker. Put the chilled ice cream mixture into the bowl of an automatic ice cream maker. Make according to directions, and a few minutes before it is done, pour in the reserved rum  and vanilla extract. Then, add in the raisins. When ice cream is finished churning, scoop it into a container and seal. Put in the freezer for at least 24 hours before serving.

Recipe Adapted from: Serious Eats

Having an automatic ice cream maker is life changing. Seriously.

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