Toasted Coconut Ice Cream

Warm and rich, toasted coconut ice cream makes a beautiful base for so many desserts and is equally amazing on its own.

INGREDIENTS: YIELD: 1 QUART

• 2 cups shredded coconut, toasted
• 2 cups heavy cream
• 1 cup half and half
• ¾ cup sugar
• 6 large egg yolks
• 2 tablespoons coconut-flavored rum
• 1 tablespoon vanilla extract

INSTRUCTIONS:

1. Bring coconut and heavy cream to a boil in a large saucepan.
   • Remove from heat and allow to steep for 2 hours.
   • Process cream mixture in a blender until smooth.
   • Return cream mixture to the pan.
2. Add half and half and sugar to the pan, and bring to a steaming simmer.
   • Remove from heat.
3. In a large bowl, whisk eggs.
   • Slowly stream hot cream mixture into eggs until fully incorporated.
   • Return mixture to the pan and cook over medium heat until thick, being careful not to boil it.
   • Strain into a clean bowl.
   • Add rum and vanilla; stir until smooth.
   • Refrigerate 4 hours to overnight.
4. Add to ice cream maker and follow manufacturer’s instructions for freezing.

TOASTED COCONUT

• • This can be made just as easily with untoasted coconut, but toasting the coconut deepens the flavor, making for a richer experience.
  • Toasting is as simple as placing coconut on a baking sheet and baking at 350°F until browned.
  • Stir every few minutes to prevent burning.