Toasted Coconut Ice Cream |Cooking With Amanda

The question I get asked the most is where I get the inspiration for my recipes. My response: everywhere. Life, travel, cookbooks, cooking shows, etcetera, and so on. My passion for food knows no limits.

I used to go in to elaborate detail when someone would ask me about a specific recipe. Well, that was until I started recognizing the signs of boredom after the first few minutes of chatting someone's ear off about how this chipotle beer mac and cheese came to be. The poor saps are probably sorry they ever asked.

I believe it was my brother who finally found the courage to tell me the truth. He said, "Jennie, we don't care how you got to the end result, as long as the dish tastes good."

Fair enough.

Ever since my brother's statement, I keep my responses short and simple whenever someone asks about one of my recipes.

The inspiration for this toasted coconut ice cream with almonds and dark chocolate came from a local dairy and ice cream shop I visited while I was in Chicago. They had an endless list of ice cream flavors, but there was no resisting the lure of toasted coconut.

After the first bite, I knew I would go home and replicate the recipe immediately, and I did. My version is definitely a winner--maybe even a notch or two better than the joint in Chicago.

What makes this recipe so good is the addition of coconut in three different forms: coconut milk, coconut extract, and toasted coconut flakes. It's triple the in-your-face coconut flavor.

If you've never made homemade ice cream before, I'm hear to tell you it's super easy and definitely worth the effort. Honestly, most of the effort involves practicing patience. It takes a whole lot of effort waiting for the custard to chill and freeze, when all you really want to do is get to scoopin'! If you love all things coconut, try this piña colada fool recipe.

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Toasted Coconut Ice Cream Recipe

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Ingredients

1 3/4 cups heavy cream, divided
3/4 cup coconut milk
3/4 cup granulated sugar
5 egg yolks
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1/3 cup toasted almonds, roughly chopped
1/3 cup chopped dark chocolate
1/3 cup shredded coconut, toasted

Directions

In a large bowl, add 1 cup of heavy cream and place a mesh strainer on top.
Add egg yolks to a medium bowl and whisk to combine.
Heat the milk, sugar, and remaining cup of heavy cream in a medium saucepan over medium-low heat just until the mixture is hot to the touch (do not boil).
Slowly pour the heated milk mixture into the egg yolks, whisking constantly. Add the egg mixture back to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 4 minutes.
Pour the mixture through the strainer and stir into the cream. Add the vanilla and coconut extract and stir to combine.
Place the mixture in an airtight container and chill completely before churning, at least 8 hours.
When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer's instructions. Add the shredded coconut, almonds, and dark chocolate pieces during the last minute of churning.
Transfer the mixture to a freezer-safe storage container. Store in the freezer for at least 4 hours before serving. The ice cream will stay fresh in the freezer for up to 2 weeks.