Tuesday, August 6, 2013

Toasted Coconut Crunch Ice Cream

Last week I made toasted coconut crunch ice cream for a friend. It turned out so delicious and I think it might be my favorite ice cream I've made. Coconut is just so addicting and this cold treat is perfect for summer. 

Toasted Coconut Ice Cream

1 cup dried unsweetened shredded coconut
1 cup whole milk
1 cup heavy cream
1 cup coconut milk
3/4 cup sugar (I would add a little less the next time I make it)
A pinch of salt
5 egg yolks
1 Tablespoon vanilla extract
1/2 a bar of coconut crunch chocolate (I bought mine at Aldi. If you are unable to find coconut crunch chocolate, you can get just coconut chocolate and add some crushed corn flakes. You could also add some toasted coconut instead) 

1) Preheat the oven to 350 degrees. Spread the shredded coconut on a baking sheet. Place the coconut in the oven for about 7 minutes, stirring every minute. Once the coconut is golden brown, remove from the oven and set aside. 

2) Heat the whole milk, the heavy cream, sugar, and salt in a sauce pan on medium heat until it begins to steam. Remove from heat and add the toasted coconut. Stir, place lid on top of the sauce pan, and let it sit for an hour (you can let it sit longer if you like).

3) After an hour, reheat the milk mixture and then strain it. Make sure to get all the liquid out of the shredded coconut. Whisk your egg yolks in a bowl and slowly begin to pour the milk mixture in. Once the yolk and the milk is combined, pour it back into the sauce pan and put on medium heat. Stir continually until the mixture thickens. 

4) Strain the mixture one last time and then add the coconut milk and the vanilla. Place in the fridge either over night or until fully chilled. Once chilled, place in an ice cream machine or freeze. While it is in the ice cream machine, add the chopped chocolate. You could also mix it in before you freeze it or you could just sprinkle it on top before you serve it. 

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