Special Coconut Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This refreshing ice cream is a special treat on a warm summer day.Sandra Pichon, Slidell, Louisiana Ingredients:
6 cups half-and-half cream |
2 cups milk |
1-1/2 cups sugar |
1/8 teaspoon salt |
5 eggs |
5 egg yolks |
2 cups heavy whipping cream |
2 teaspoons coconut extract |
1-1/2 teaspoons vanilla extract |
3 cups flaked coconut |
Directions:
1. In a large saucepan, combine the first four ingredients. Cook over medium heat for 10 minutes or until sugar is dissolved. Remove from the heat. In a bowl, beat the eggs and yolks. Stir 1 cup hot cream mixture into eggs; return all to the pan, stirring constantly. Cook and stir until slightly thickened and a thermometer reads 160°. Cool. Refrigerate overnight.
2. In a bowl, beat whipping cream and extracts until stiff peaks form. Fold into egg mixture with coconut. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a 4-qt. freezer container; freeze for at least 4 hours before serving. Yield: about 3 quarts.
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