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Toasted Coconut Ice Cream

Ingredients
  Evaporated milk 24 Ounce (2 Can)
  Sugar 1 Cup (16 tbs)
  Vanilla 4 Teaspoon
  Whipping cream 2 Cup (32 tbs)
  Flaked coconut 1 1⁄3 Cup (21.33 tbs), toasted
Directions

1. In a small saucepan combine evaporated milk and sugar. Cook and stir till sugar dissolves; remove from heat. Stir in vanilla. Cool slightly. Cover surface with plastic wrap and refrigerate 1 1/2 to 2 hours or till well chilled. Stir in whipping cream and coconut. Freeze in a 3- to 4-quart icecream freezer according to manufacturer's directions. Ripen 4 hours. If desired, serve in coconut cups and garnish with coconut curls.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Coconut
Interest: 
Gourmet

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