Ingredients
Method
- Preheat oven to 350°F (175°C) and toast 1 cup shredded coconut for 5–8 minutes until golden.
- Heat milk, 1 cup cream, sugar, salt, and toasted coconut in a saucepan until steaming.
- Remove from heat and let steep for 1 hour.
- Strain mixture and discard coconut solids.
- Whisk egg yolks in a bowl and slowly temper with the warm mixture.
- Return mixture to the saucepan and cook over medium-low heat until thickened.
- Remove from heat and stir in remaining cream, vanilla, and coconut extract.
- Chill mixture for at least 4 hours or overnight.
- Churn in the ice cream maker according to instructions and add the remaining toasted coconut near the end.
- Freeze 2–4 hours until firm before serving.
Notes
Watch the coconut carefully while toasting to prevent burning.
Chill the base completely before churning for the best texture.
Do not boil custard to avoid scrambling eggs.
For the no-churn option, freeze in a shallow dish and stir every 30 minutes.
Store in an airtight container in the freezer for up to 2 weeks.
Chill the base completely before churning for the best texture.
Do not boil custard to avoid scrambling eggs.
For the no-churn option, freeze in a shallow dish and stir every 30 minutes.
Store in an airtight container in the freezer for up to 2 weeks.