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Raciónes: 10
Ingredientes
- One year ago: Cheddar, Jalapeño & Chive Biscuits and Homemade Klondike Bars
- Two years ago: Frozen Chocolate-Peanut Butter Pie
- Three years ago: Peanut Butter Cup Rice Krispies Treats
- Four years ago: Tin Roof Ice Cream
- Five years ago: American Sandwich Bread
- Six years ago: Egg Muffins
- Toasted Coconut Dark Chocolate Chunk Ice Cream
- Yield: 1 quart
- Prep Time: 1 hour
- Total Time: 8 hours
- Ice cream infused with toasted coconut, with more toasted coconut and dark chocolate mixed into the final product.
- Ingredients:
- 2 cups heavy cream
- 1¼ cups 2% milk
- ¾ cup granulated sugar, divided
- ¼ teaspoon kosher salt
- 1 cup unsweetened dried shredded coconut, toasted
- 5 egg yolks
- ¼ cup sweetened dried shredded coconut, toasted
- 2 ounces dark chocolate, finely chopped or grated (or substitute ⅓ cup dark chocolate chips)
View Full Recipe at Brown Eyed Baker
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 10 servings | |
| Calories 282 | |
| Calories from Fat 176 | 62% |
| Total Fat 20.32g | 25% |
| Saturated Fat 14.85g | 59% |
| Trans Fat 0.01g | |
| Cholesterol 36mg | 12% |
| Sodium 86mg | 4% |
| Potassium 186mg | 5% |
| Total Carbs 24.41g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 20.84g | 14% |
| Protein 2.62g | 4% |
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