Toasted Coconut Ice Cream

Toasted Coconut Ice Cream

·         1 cup heavy cream

·         2 cans (14 ounces each) unsweetened, full-fat coconut milk

·         5 egg yolks

·         ½ cup granulated sugar

·         1 cup shredded coconut, toasted



To toast the coconut, spread it evenly on a baking sheet and toast in a 300-degree oven for 5-10 minutes until lightly browned – watch it carefully as it can go from golden brown to burned very quickly.

You can adjust the quantities of cream and coconut milk and use more cream and less milk for a richer ice cream.  If you do this, you might want to add a little coconut extract so that it still tastes very coconuty.

In a saucepan, combine the cream and coconut milk.  Set over medium heat and bring to a gentle simmer, just until it begins to bubble around the edges.

In a separate bowl, whisk together the egg yolks and sugar.  When the milk is simmering, slowly stream a cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.  Scrape the egg mixture back into the saucepan.  Whisk the custard constantly while continuing to cook over medium heat, just until thick enough to coat a spoon, about 5 minutes.  Transfer to a container, cover and refrigerate until thoroughly chilled, or overnight. 

Take the chilled coconut custard and churn it in your ice cream maker according to the manufacturer’s instructions.  Stir in the toasted coconut.  Freeze until firm, about 4-6 hours.


Yields about 1 ½ quarts.


Recipe from Curly Girl Kitchen