Toasted Coconut Ice Cream

Toasted Coconut Ice Cream
Photo by Judi Rutz

Ingredients

  • Pinch salt
  • 2-½ tsp. cornstarch
  • 1 cup chilled unsweetened canned coconut milk
  • 1 cup sugar
  • ¾ cup whipping or heavy cream
  • ½ cup chilled evaporated milk
  • 2 large egg yolks
  • + 2 more ingredients
    • 1 cup whole milk
    • ¼ cup sweetened coconut flakes, toasted; more for garnish (optional)

In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually stir or whisk in the milk and cream, bring to a boil, and then reduce the heat to a simmer for 1 minute. Remove the pan from the heat. In a large bowl, beat the egg yolks until blended, about 30 seconds. Whisk about 1/2 cup...

View full recipe at Fine Cooking

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