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TOASTED COCONUT ICE CREAM

THIS RECIPE COMES FROM THE BETTER HOMES AND GARDEN MAGAZINE, JULY, 1997.

CHEWY TOASTED COCONUT TURNS VANILLA ICE CREAM INTO A SWEET TROPICAL SNOWBALL





List of Ingredients



• 2 ( 12 OUNCE CANS) EVAPORATED MILK
  
• 1 CUP SUGAR
  
• 4 TEASPOONS VANILLA
  
• 2 CUPS WHIPPING CREAM
  
• 1 1/3 CUPS FLAKED COCONUT, TOASTED
  
• *
  






Instructions



1. IN A SMALL SAUCEPAN COMBINE EVAPORATED MILK AND SUGAR, COOK AND STIR TILL SUGAR DISSOLVES. REMOVE FROM HEAT AND STIR IN VANILLA. COOL SLIGHTLY, REFRIGERATE 1 1/2 TO 2 HOURS OR TILL WELL CHILLED. STIR IN CREAM AND COCONUT.
   
2. POUR INTO A 3 TO 4 QUART ICE CREAM MACHINE ACCORDING TO MANUFACTURER'S DIRECTION. RIPEN 4 HOURS IN FREEZER.
   
3. MAKES 1 1/2 QUARTS, 12 SERVINGS.
   
4. TO TOAST COCONUT: SPREAD IN A SINGLE LAYER IN A SHALLOW BAKING PAN. BAKE IN A PREHEATED 350°. OVEN FOR 5 TO 10 MINUTES OR TILL LIGHT GOLDEN BROWN, STIRRING OCCASIONALLY.