Banana-Coconut
Ice Cream
Ingredients
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2 cups sweetened flaked coconut
1 cup sugar $
6 egg yolks
4 cups milk $
2 cups half-and-half
1 (15-ounce) can cream of coconut
2 teaspoons vanilla extract
3 ripe bananas, mashed
Garnish: toasted sweetened flaked coconut
Directions
1. Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.
2. Whisk together sugar, egg yolks, and milk
INSIGHT
in a heavy saucepan over medium heat;
cook, whisking constantly, 20 minutes or
until mixture thickens and will coat a spoon
(do not boil).
3. Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
4. Pour mixture into freezer container of a
1-gallon hand-turned or electric ice-cream
freezer. Freeze according to manufacturer's
instructions.
5. Pack freezer with additional ice and rock
salt, and let stand 1 hour before serving.
Garnish, if desired.
Note: For testing purposes only, we used Coco
Lopez Cream of Coconut.
June 2014
25