Coconut Ice Cream

Ingredients

• ½ cup sweetened shredded coconut
• 1 cup shredded unsweetened coconut
• 1 cup coconut milk
• 1 cup heavy cream
• 1 cup whole milk
• ⅔ cup sugar
• ⅛ teaspoon fine sea salt
• 6 large egg yolks

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    763 calories; 60 grams fat; 43 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 3 grams dietary fiber; 44 grams sugars; 10 grams protein; 364 milligrams cholesterol; 179 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 pints

Preparation

1. In a medium saucepan, toast sweetened coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve.
2. In the same saucepan, toast 1 cup shredded unsweetened coconut until deeply golden, about 5 minutes. Add coconut milk, heavy cream, whole milk, sugar and salt, simmering until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let custard steep for 1 hour.
4. Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
5. Churn in an ice cream machine according to manufacturer’s instructions. Add reserved toasted coconut during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.