Toasted Coconut Ice Cream is a tropical treat that combines the creamy richness of traditional ice cream with the sweet, nutty flavor of toasted coconut. The golden, crunchy coconut flakes add texture and depth, making each bite an indulgent experience. This ice cream is perfect for warm days when you’re craving something cool, refreshing, and slightly exotic. The subtle coconut flavor enhances the creamy base, and when paired with a hint of vanilla, it’s a dessert that transports you to a tropical paradise. It’s surprisingly easy to make and is a delightful twist on a classic ice cream flavor.
Ingredients:
- 1 cup sweetened shredded coconut
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional for extra coconut flavor)
- Pinch of salt
- 4 large egg yolks
Instructions:
- Toast the coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut in an even layer on a baking sheet. Toast in the oven for 5-7 minutes, stirring occasionally, until the coconut turns golden brown. Be careful not to burn it. Once toasted, set aside to cool.
- Prepare the custard base: In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot cream mixture into the egg yolks while whisking constantly to prevent the eggs from curdling. Then, pour the egg mixture back into the saucepan with the rest of the cream.
- Cook the custard: Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be careful not to let it boil.
- Flavor the custard: Remove the saucepan from heat and stir in the vanilla extract and coconut extract (if using). Let the mixture cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
- Churn the ice cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the toasted coconut.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Enjoy your Toasted Coconut Ice Cream on its own or with toppings like chocolate sauce or fresh fruit for an extra special treat!