Homemade Coconut Ice Cream Recipes

COCONUT ICE CREAM

Steps:

• In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

COCONUT ICE CREAM

Steps:

• Combine milk and cream in a medium saucepan. Add coconut and salt. Bring to a simmer. Remove from heat and let stand until cool, about 2 hours. Prepare an ice water bath.
• Return milk mixture to stove. Stir in 1/2 cup sugar and bring to a simmer. In a medium bowl whisk together egg yolks and remaining 1/2 cup sugar. Gradually whisk half the milk mixture into egg yolk mixture. Pour back into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 6 minutes. Set a clean bowl in prepared ice water bath. Pour custard through a fine sieve into the bowl, pressing on solids to extract as much liquid as possible. Let chill, stirring occasionally. Mixture can be made ahead up to this point and refrigerated for up to 2 days.
• Freeze in an ice cream maker according to manufacturer's directions, churning until the ice cream is soft but holds its shape when machine is turned off. Transfer to a loaf pan. Sprinkle with sweetened coconut. Eat soft from the machine, or freeze for up to 2 weeks. Soften at room temperature for 10 minutes before serving.

HOMEMADE COCONUT ICE CREAM

Steps:

• Whisk eggs for about 30 seconds and set aside.
• Mix 2 cans of coconut milk and coconut cream together; add sugar and whisk. Mix in vanilla; mix in eggs.
• Pour mixture into a 4-quart ice cream maker, add enough remaining coconut milk until you reach the max line, and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

COCONUT ICE CREAM

Steps:

• 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. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
• Churn in a standard ice cream machine.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

COCONUT ICE CREAM RECIPE

Steps:

• In a large bowl stir together the ingredients until fully combined.
• Pour the mixture into ice cube trays, place in the freezer.
• Blend the frozen coconut mixture cubes in a food processor or a high-speed blender.
• Transfer to a parchment-lined freezer-safe container, top with toasted coconut flakes, and cover loosely with plastic wrap.
• For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours.
• Set out of the freezer for at least 7 minutes before scooping.