Coconut Ice Cream Recipe

This ice cream has become one of our favorite desserts on Anegada. It is unbelievably good. We like to serve it over Rum Cake.

Ingredients:

1 large egg

1/2 cup sugar (see note below)

1 cup whole milk (use only 1/2 cup for 1 1/2 quart yield)

1 1/2 Tsp vanilla

1 14 oz can Coco Lopez

2 cups heavy cream (use only 1 1/2 cups for 1 1/2 quart yield)

1 cup grated fresh coconut (packaged coconut can also be used - see note below).

Note: Fresh coconuts are plentiful here on Anegada, so that is what we use. Pick one out, bust it open, pick out the meat and grate it fine. However, most people do not have fresh coconuts. So. if you use commercial coconut (Baker's), chop the coconut in a food processor until it is much finer than as packaged (about 30 seconds). Also reduce the sugar to 1/4 cup (commercial coconut is sweetened).

Makes 2 quarts. For 1 1/2 quarts (like many freezers), only use 1/2 cup whole milk and 1 1/2 cups cream.

Method:

1. Spread coconut on a baking sheet and toast at 250°F (120°C) until light brown. Stir occasionally to get even toasting.

2. Beat egg until light and fluffy - about 2 minutes.

3. Add sugar, whole milk and vanilla to egg and mix well.

4. Add Coco Lopez to mixture and beat gently.

5. Add cream and beat gently.

6. Mix in toasted grated coconut.

7. Pour into freezer and freeze per freezer instructions.