TOASTED COCONUT ICE CREAM
Great refreshing tropical treat! If you love coconut, try this! Beats paying four dollars for one scoop at your local ice cream shop!
Provided by billie caren
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
- Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
- Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
- Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 57.6 g, Cholesterol 123.7 mg, Fat 32.1 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 24.3 g, Sodium 108.2 mg, Sugar 49.5 g
TOASTED COCONUT ICE CREAM
Indulge in this Toasted Coconut Ice Cream - a creamy custard based ice cream filled with coconut flavor and bits of toasted coconut.
Provided by Deborah Harroun
Categories Dessert
Time P1DT8h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF. Spread the coconut on a baking sheet and bake for 5-8 minutes, stirring when needed, or until toasted evenly. Watch it carefully, it will burn quickly. Once toasted, remove from the oven and immediately remove from the baking sheet or it will continue to bake.
- Combine the milk, 1 cup of the cream, the sugar, salt and 1 cup of the toasted coconut. Heat over medium heat until warmed.
- If using a vanilla bean, use a paring knife to slice the bean open, then scrape the seeds from the pod and add them to the milk mixture. Add the pod to the milk, as well. Cover the pan, remove from the heat, and let the mixture steep at room temperature for 1 hour.
- Rewarm the milk mixture, then set a strainer over another saucepan. Strain the milk mixture through the strainer. Press down on the coconut with a rubber spatula to release as much of the flavor as possible. Discard the coconut. (If desired, you can rinse the vanilla bean pod and reserve for another use.)
- Pour the remaining 1 cup of heavy cream into a large bowl. Fill a larger bowl halfway with ice water. Set aside.
- Place the egg yolks in a medium bowl and whisk until combined. Slowly whisk the warmed milk mixture into the egg yolks, then pour the mixture back into the saucepan.
- Place the saucepan back over medium heat and cook, stirring the mixture constantly with a spatula to ensure that the mixture doesn't burn. Cook until the mixture thickens enough to coat the back of a spatula.
- Pour the mixture through the strainer into the cream and stir to combine. Stir in the vanilla extract. Place the bowl in the ice water, making an ice bath. Stir over the ice bath until the mixture is cold.
- Cover the bowl, or transfer to a container with a lid, and refrigerate for at least 4 hours, preferably overnight.
- Freeze the custard according to the manufacturer's instructions for your ice cream maker, stirring in the reserved 1/2 cup of toasted coconut at the very end. Freeze the ice cream until hardened before serving.
Nutrition Facts : ServingSize 1/2 cup, Calories 414 calories, Sugar 28 g, Sodium 118 mg, Fat 31 g, SaturatedFat 22 g, UnsaturatedFat 3 g, TransFat 0 g, Carbohydrate 34 g, Fiber 2 g, Protein 3 g, Cholesterol 200 mg
TOASTED COCONUT ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, sweetened condensed milk, coconut milk, coconut flakes
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large bowl, whip the cream until soft peaks form.
- Add the condensed milk and coconut milk, then whip until smooth.
- In a pan over medium heat, toast the coconut until browned, stirring constantly.
- Fold the toasted coconut into the cream mixture.
- Transfer the mixture to a baking pan or bowl, then freeze.
- Enjoy!
Nutrition Facts : Calories 1047 calories, Carbohydrate 80 grams, Fat 84 grams, Fiber 4 grams, Protein 14 grams, Sugar 72 grams
NO-FRY FRIED ICE CREAM
This ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. -Tim White, Windsor, ON
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.
Nutrition Facts : Calories 216 calories, Fat 8g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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- Spread the coconut on a rimmed baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it’s fragrant and golden brown and immediately tip the coconut onto a large plate to cool.
- In a medium saucepan over medium heat, warm the milk, 1 cup of the heavy cream, sugar, and salt. Stir in the toasted coconut. Using a paring knife, scrape all the vanilla seeds into the warm milk and then toss in the pod as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.
- Rewarm the coconut-infused mixture. Place a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor as possible. Remove the vanilla bean halves and reserve both it and the coconut for another use.
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