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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Use very ripe bananas for the richest flavor. Ingredients:
2 cups sweetened flaked coconut |
1 cup sugar |
6 egg yolks |
4 cups milk |
2 cups half-and-half |
1 (15-ounce) can cream of coconut |
2 teaspoons vanilla extract |
3 ripe bananas, mashed |
garnish: toasted sweetened flaked coconut |
Directions:
1. Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.
2. Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).
3. Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
4. Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.
5. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.
6. Note: For testing purposes only, we used Coco Lopez Cream of Coconut.
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