Tuesday, June 1, 2010

Toasted Coconut Ice Cream

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Source: Three Many Cooks


Toasted Coconut Ice Cream
Makes about 1 1/2 quarts

*For the toasted coconut, spread 1 cup sweetened flaked coconut in a small baking pan in a more or less single layer. Bake in a 300 degree oven, stirring frequently, until golden, 15 to 20 minutes

1 can (13.5 ounces) coconut milk
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1/2 cup toasted coconut, plus extra for garnish *

Mix all ingredients in a medium bowl. Pour into an ice cream freezer. Following factory instructions, churn until creamy frozen. Alternatively, pour mixture into a shallow pan and freeze, stirring frequently, until frozen. (Can be transferred to an airtight container and frozen for a week or so). When ready to serve, scoop ice cream into serving dishes, sprinkle with coconut and serve immediately.