When my husband and I were in Hawaii we tried some coconut ice cream. I vowed to myself as I was eating it that when I got home I was going to find a great recipe for homemade coconut ice cream. A few days after we came home, I was talking to my sister Shanon and she had mentioned that she just had the best homemade coconut ice cream at her in-laws. I couldn't believe my ears! So I got the recipe and made it that very weekend and it was even better then the ice cream I had in Hawaii! This is AMAZING!!!!!
Homemade Coconut Ice Cream
INGREDIENTS:
- 1 cup shredded sweetened coconut
- 1/2 cup crushed pecans
- 1/2 cup chopped slivered almonds
- 4 eggs
- 1 1/2 cup sugar
- 1 small can evaporated milk
- 1 1/2 Tbsp. coconut extract or coconut flavoring
- 1 pint heavy cream
- 1 quart half and half
- 2 Tbsp. coconut cream pie pudding mix powder
DIRECTIONS: Broil the coconut, pecans and almonds on a cookie sheet in the oven until slightly browned. Let cool. In a bowl, beat the eggs and sugar for about 3 minutes. Add the can of evaporated milk, coconut extract/flavoring, heavy cream, half and half, and pudding mix. Then stir in the coconut/nuts. Put in ice cream freezer with ice and rock salt according to manufacturer's instructions.
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