Wednesday, May 30, 2012

Toasted Coconut Ice Cream


*ahem* Hello, my name is Megan.

And I have an addiction. To coconut.

Thank you.

But seriously, people. If there is a coconut lovers' anonymous group out there, I need to join. The sweet, sweet flavor. I just can't get enough!

And then I discovered this ice cream. This is not doing anything to help my addiction.....

Start with three milks. These three:


Then make some toasted coconut.


 Mix the milks, some vanilla, and the coconut. Let it chill for at least a 1/2 hour.



If you want a super smooth ice cream, feel free to strain out the coconut. It will have imparted most of it's toasty goodness.

Now, in goes the salt and nutmeg.

Use whatever ice cream maker you have, mine's a KitchenAid attachment.



Churn according to the instructions on the machine. Transfer to a container and freeze in the freezer to get it really hard.


Serve with a bit more coconut, 



and perhaps some of that butterscotch sauce.... 


then, of course, a bit more coconut.





Toasted Coconut Ice Cream
Serves 4
Adapted from The Kitchn

1/2 c. unsweetened shredded coconut
1 cup heavy cream
1 14 oz can sweetened condensed milk
1 can coconut milk
1/4 tsp vanilla
pinch of salt
1/4 tsp nutmeg
Toasted coconut chips to top

Turn your broiler on high. Spread the coconut out in a thin layer on a baking sheet. Toast for a minute or so, until just golden brown. Cool for 5 minutes.

In a large bowl, combine cream, sweetened condensed milk, and coconut milk. Add vanilla and toasted coconut. Chill in the refrigerator for at least 30 minutes.

Once the mixture is chilled, add the salt and nutmeg. Pour the mix gently into your ice cream maker and freeze according to the maker's instructions. Freeze to harden up. 

Top with more toasted coconut chips, and some butterscotch syrup. Mmmmm.

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