Banana Coconut Ice Cream Recipe
Servings: 1
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
Directions
- 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
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