Toasted Coconut Ice Cream [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 4 egg yolks
  • 1 cup [200 g] sugar
  • 4 cups [1 L] milk
  • 1 cup [250 mL] whipping cream
  • 2 teaspoons [10 mL] vanilla extract
  • 1/4 teaspoon [1 mL] almond extract [optional]
  • 1/8 teaspoon [0.5 mL] salt
  • 1/2 cup [125 mL] lightly toasted coconut
  • Into a bowl, vigorously whip together egg yolks and sugar.
  • Into a casserole, bring together milk and whipping cream to just a boil, but do not boil.
  • Stirring, pour 1/2 cup [125 mL] boiling mixture into beaten sweetened egg yolks.
  • Still stirring, slowly pour remaining boiling mixture into beaten sweetened egg yolks
  • Pour mixture back into casserole.
  • Cook over low heat, beating vigorously using a wooden spoon until just boiling, approximately 180°F [82°C] onto a candy thermometer.
  • Leave mixture to cool, then refrigerate mixture until really cold.
  • Then stir in vanilla extract, almond extract if desired, salt and toasted coconut.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.