Coconut Ice Cream

I actually made this several weeks ago for our 2nd anniversary, and I'm just now getting around to blogging about it. On our honeymoon in Mexico, we had the most amazing coconut ice cream. At certain times during the day, the employees would give out ice cream to guests around the pool, at the beach, at restaurants, ect., and it was the best little treat. I made this ice cream to bring back sweet memories.



I can't tell you how much of a difference the toasted coconut makes when sprinkled on top of the ice cream. I bought some unsweetened coconut flakes from a nearby health food store. When toasted, it has the perfect crunch to go along with the creamy ice cream.

Ingredients:
2 cups whole milk
2 cups heavy cream
2 cups coconut milk (I used light)
1 cup coconut flakes, toasted
8 egg yolks
1 1/2 cups sugar
Pinch of salt

Directions:
Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.

Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.

Temper hot liquid into egg mixture slowly. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a mesh strainer. Chill immediately over ice bath. I just filled my sink up with ice and stuck the bowl in the sink.

The directions say to churn in an ice cream maker next, but I put it in the fridge overnight and churned the next day.

Pour ice cream into a freezer safe container and freeze overnight.

Source: Food Network