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Prep Time: 300 Minutes Cook Time: 45 Minutes |
Ready In: 345 Minutes Servings: 8 |
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From Best of Country Cooking. When I get around to making this, I will probably substitute coconut extract for some - if not all - of the vanilla. Ingredients:
1 3/4 cups sugar |
1/2 teaspoon salt |
4 cups milk |
1 1/2 cups flaked coconut, divided |
4 cups whipping cream |
1 tablespoon vanilla extract |
flaked coconut, toasted (optional) |
Directions:
1. In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil.
2. Stir in 1/2 cup coconut.
3. Remove from the heat; let stand for 30 minutes.
4. Strain, discarding coconut.
5. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut.
6. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a 2-qt. freezer container.
7. Cover and freeze for at least 4 hours before serving.
8. Garnish with toasted coconut if desired.
9. Yield: 2 quarts.
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