Inicio » Recetas » Banana Coconut Ice Cream

Receta Banana Coconut Ice Cream

Name: Banana Coconut Ice Cream
Ingredients: 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

de Global Cookbook

Add a photo

click to rate

0 votos | 1761 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

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

Bake coconut in a shallow pan at 350 degrees, stirring occasionally, 10 min or possibly till toasted.
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).
Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Mix in banana. Cover and refrigerate3 hrs.
Pour mix into freezer container of a 1-gallon hand-turned or possibly electric ice-cream freezer. Freeze according to manufacturer's instructions.
Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if you like.
Comments: Use very ripe bananas for the richest flavor.
For testing purposes only, we used Coco Lopez Cream of Coconut.
This recipe yields 2 1/2 qts.
Yield: 2 1/2 qts