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Toasted Coconut Ice Cream




Source of Recipe


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2 12-ounce cans evaporated milk
1 cup sugar
4 teaspoons vanilla
2 cups whipping cream
1-1/3 cups flaked coconut, toasted
Coconut shell cups and coconut curls (optional)

In a small saucepan combine evaporated milk and sugar; cook and stir until sugar dissolves. Remove from heat; stir in vanilla. Cool slightly; refrigerate 1-1/2 to 2 hours or until well chilled. Stir in whipping cream and coconut.

Freeze in a 3- to 4-quart ice-cream freezer according to manufacturer's directions. Ripen 4 hours. Serve in coconut cups and garnish with coconut curls, if desired. Makes 1-1/2 quarts (12 servings).

To toast coconut: Spread in a single-layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, stirring occasionally.

To make coconut shell cups: Locate the three soft eyes at top of coconut. Pierce eyes and drain coconut milk. Lay coconut on side and with a hammer, tap firmly until coconut begins to crack. Rotate one quarter turn and tap again. Continue turning and tapping until coconut cracks into pieces; use as serving bowls.

For curls, separate meat from shell in large pieces. Cut slices from a long edge, using a vegetable peeler. Arrange slices on a baking sheet. Bake in a 350 degree F oven for 2 to 3 minutes or until edges just start to brown. Cool in pan on wire rack. Store in tightly covered shallow container.

Note: To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours.

Note: When using an ice cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours.