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Receta Banana Coconut Ice Cream
by Global Cookbook

Banana Coconut Ice Cream
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Ingredientes

  • 2 c. sweetened flaked coconut
  • 1 c. sugar
  • 6 x egg yolks
  • 4 c. lowfat milk
  • 2 c. half-and-half
  • 1 can cream of coconut - (15 ounce)
  • 2 tsp vanilla extract
  • 3 x ripe bananas mashed Toasted sweetened flaked coconut for garnish

Direcciones

  1. Bake coconut in a shallow pan at 350 degrees, stirring occasionally, 10 min or possibly till toasted.
  2. Whisk together sugar, egg yolks, and lowfat milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 min or possibly till mix thickens and will coat a spoon (don't boil).
  3. Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Mix in banana. Cover and refrigerate3 hrs.
  4. Pour mix into freezer container of a 1-gallon hand-turned or possibly 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 you like.
  6. Comments: Use very ripe bananas for the richest flavor.
  7. For testing purposes only, we used Coco Lopez Cream of Coconut.
  8. This recipe yields 2 1/2 qts.
  9. Yield: 2 1/2 qts