A favorite ice cream shop of mine carries a toasted coconut ice cream, that is oh so delicious. I am not sure why I have never decided to make a homemade version before now, but I am so glad I found this recipe and tried it. It has so much coconut flavor and the dark chocolate just made the ice cream even better.
Toasted Coconut and Dark Chocolate Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 1/4 cups half and half
- 3/4 cup granulated sugar
- 1 1/3 cups shredded coconut, toasted, divided
- 1/3 cup dark chocolate chips
Directions:
- In a medium saucepan, combine the heavy cream, half and half and 6 tablespoons sugar.
- Heat the mixture over medium-high heat.
- When the mixture begins to bubble around the edges add 1 cup toasted coconut. Allow the mixture to return to a bubble around the edges.
- Remove from the heat and cover the saucepan. Allow to sit for 20 minutes.
- Over a large bowl, strain the mixture through a fine mesh sieve, pressing on the coconut to extract as much liquid as possible. Discard the coconut.
- Cover the bowl and refrigerate the mixture until completely cold, at least 3 hours.
- Place a container for storing the ice cream in the freezer.
- Once the mixture is completely cold, pour it into the ice cream machine and churn according to the manufactures directions.
- During the last 2 minutes of churn time add 1/3 cup toasted coconut and dark chocolate chips.
- Remove the container from the freezer and transfer the ice cream into it.
- Cover the container and place in the freezer.
*Adapted from Brown Eyed Baker.
