I scream, you scream, we all scream for ice cream! I could not wait for the letter “I” because that meant another excuse to make ice cream! While about half of this recipe’s ingredients contain the word coconut, the flavor is quite balanced and not at all overpowering, although can you really have too much coconut? I suggest setting aside two hours total to make this ice cream, but don’t worry it is well worth the investment.
If you have read ahead through the steps you may have noticed that this ice cream recipe involves cooking the mixture prior to freezing. While this may sound counter productive, it actually helps chemically bind the ingredients which is what gives the ice cream its creaminess texture and helps prevent iciness. To help further prevent ice crystals from developing on the top layer of the ice cream, I lightly press a trimmed piece of parchment paper on the top of the ice cream once it is in the container for the freezer (a handy trick I picked up from Jeni’s Splendid Ice Creams At Home).
I topped this ice cream with more shredded coconut and thinly sliced almonds and might try a drizzle of chocolate fudge next round to emulate an Almond Joy 🙂
What are your favorite ice creams to make at home? I would love to hear from you in the comment section below!
- 6 egg yolks (save the egg whites to make omelets, waste not in this kitchen!)
- 3/4 cup white sugar
- 1 cup sweetened shredded coconut
- 1 cup half and half
- 1 cup heavy cream
- 1 cup light coconut milk (this will most likely be found in a can in the baking section)
- 14 ounce can of coconut cream
Making Your Ice Cream
- In a large bowl, prep the ice bath by adding ice and cold water, set aside.
- In a large metal or glass bowl, whisk together the egg yolks and the sugar until thoroughly combined and fluffy.
- In a medium-sized heavy saucepan over medium heat, add the shredded coconut. Stir the coconut occasionally until it begins to brown, about 3-4 minutes.
- Make sure to not let the coconut burn as it will completely change the flavor of your ice cream.
- Carefully add the half and half, heavy cream, coconut milk and coconut cream to the saucepan and bring to a simmer; remove the pan from heat right before it starts to boil.
- I recommend adding all of these ingredients to one large measuring cup so as to easily add them all at once to the pan.
- While whisking the egg and sugar mixture, slowly whisk in a 1/2 cup of the hot milk mixture. Continue adding the milk mixture in 1/2 cup increments, whisking the entire time, to slowly incorporate the ingredients and prevent the eggs from scrambling.
- Once all of the milk mixture has been added, pour the now formed ice cream mixture back into the saucepan.
- Cook the mixture over medium-low heat while stirring with a wooden spoon constantly until it starts to thicken, about five minutes. The ice cream base will be thick enough when it coats the back of a metal spoon.
- As with before, make sure to not let it boil.
- Pour the ice cream mixture into a medium bowl and place this over the prepared ice bath. Stir occasionally to evenly distribute it as it cools. After about 20 minutes over the ice bath, put the ice cream mixture into the refrigerator for one hour to cool thoroughly.
- After the ice cream mixture as cooled, add it to your ice cream maker and freeze per the machines instructions.
- Once the ice cream has frozen, transfer to a freezer safe container and freeze for about four hours before enjoying!
- This is my favorite ice cream storage, it gives the perfect scoop every time!
Recipe courtesy of Self Proclaimed Foodie