This ice cream is oh so creamy and delcious. When I make it, I hide it from my kids because it's just too good to share (Preston snuck a bite after I took the picture and said, "This is goooood!" Too bad I'm not sharing:)). It is great on it's own, but is also quite perfect scooped on top of a brownieor a brown butter chocolate chip cookie.
Toasted Coconut Ice Cream
1 cup dried unsweetened shredded coconut
1 cup whole milk2 cups heavy cream
3/4 cup sugar
A big pinch of salt
5 large egg yolks
1 tablespoon pure vanilla extract
On a baking sheet, evenly spread shredded coconut and bake in a 350 degree oven for 5-8 minutes until it is golden brown. Stir the coconut frequently to allow for even toasting.
Heat the milk, one cup of heavy cream, sugar and salt in a medium saucepan until it is just steaming. Add the coconut to the milk mixture, cover and remove from heat. Let steep for one hour (I didn't a little longer).
Reheat the milk mixture and then strain through a mesh strainer making sure to squeeze our all the liquid from the coconut solids. Throw out the coconut. Whisk the egg yolks in a medium bowl and slowly pour the warmed milk mixture in while continuing to whisk.
Pour the contents back into the pan. Stir over medium heat with a spatula until the mixture thickens (coats a back of a spoon). Strain the custard through a mesh strainer and stir in the remaining cup of cream and the vanilla. Chill overnight. Freeze ice cream according to your ice cream machines instructions.
Recipe adapted slightly from Use Real Butter
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