Philly-Style Toasted Coconut Ice Cream

from ButterYum

makes 1 1/2 quarts

Ingredients

• • 1/2 cup sweetened shredded coconut

  • 1 cup unsweetened shredded coconut

  • 3 cups heavy cream

  • 1 cup whole milk

  • 1/2 cup light corn syrup

  • 1/2 cup granulated sugar

  • 1/2 teaspoon fine salt

Directions

• 1. In a medium skillet over medium heat, toast sweetened coconut, stirring constantly, until golden brown and fragrant (about 5 minutes); immediately transfer coconut to a bowl/plate and set aside until completely cool, then cover with plastic and reserve until needed (will be at least 12 hours later).

  2. In the same skillet, repeat step 1 with the unsweetened coconut, but instead of transferring it to a bowl/plate, transfer to a medium saucepan and proceed with step 3.

  3. In a medium saucepan containing the toasted unsweetened coconut, add the cream, milk, corn syrup, sugar, and salt; bring to a simmer, then turn off the heat and steep for 1 hour.

  4. Strain unsweetened coconut out of cream mixture, press well to get as much of the cream mixture as you can; discard the strained unsweetened coconut.

  5. Pour ice cream base into an airtight container and chill for at least 12 hours (24 hours is even better - can be made several days in advance).

  6. Churn the ice cream base in ice cream maker according to manufacturer’s instructions; adding reserved toasted sweetened coconut during the last minute or two of churning.

  7. Transfer to ice cream to an airtight container and store in the freezer.

Note

• • This ice cream freezes very hard - allow to soften at room temperature for 10-15 minutes for easier scooping, or microwave in 10-second bursts until soft enough to scoop (30 seconds in my 900w microwave).