Back in March a lovely friend of mine offered me her ice cream machine. She was moving to Toronto, and didn’t want to take it with her. I snapped it up and made my very first ice cream a couple of days later. The verdict? Really good. I have come to love that machine with a passion that’s not entirely reasonable.
Shredded coconut, pre-toasting
I eat a lot of ice cream. And I talk a lot about ice cream. In fact, according to the Twitter stats tracker Klout ice cream is my number one topic of influence. A quick peek through my Twitter or Facebook updates, or even through my past blog posts, will confirm my preoccupation with this dessert. Ice cream is my favourite food, hands down.
Shredded coconut, post-toasting
It’s no surprise, then, that I have been making heavy use of my ice cream maker. At least once a week I make a batch. I’ve tried chocolate, mint chocolate chip, pumpkin pie, crÃ¨me fraÃ®che, chocolate raspberry coconut milk ice cream, chocolate chip cookie dough, peanut butter cup and strawberry. I’ve enjoyed them all. But one of my favourites is my own take on toasted coconut ice cream.
Milk, sugar and vanilla, all whisked up and ready to go
I got a recipe for coconut ice cream from a Twitter friend, and she got it from the Australian Women’s Weekly Ice Creams and Sorbets cookbook. There is a whole subculture of ice cream lovers who make their own, as I’ve discovered, and we’re only too happy to share our favourites. I liked the ice cream – it was really good. I decided to tweak it for my own kitchen and laziness. I took out the egg yolks and removed the cooking step, I swapped out vanilla bean for vanilla extract, and I toasted the coconut. I’m quite pleased with the results, if I do say so myself.
The finished product
I held off on buying my own ice cream maker because I wasn’t sure if I would like it or use it. I can’t tell you how glad I am to discover the joys of making my own ice cream. If I’d known about this, I probably would have bought my own ice cream maker years ago. And so, because I want to contribute to the homemade ice cream subculture, I am sharing my recipe for toasted coconut ice cream with you. Enjoy!
Served with some homemade chocolate ice cream on top
Amber’s Toasted Coconut Ice Cream
* This recipe has always been gluten-free!
2/3 cup unsweetened shredded coconut
1 1/4 cups milk
1 1/2 cups cream
1 400mL / 13.5oz can coconut milk
3/4 cup sugar
2 tsp vanilla
Toast the coconut. To do this, I spread it in a baking dish under the broiler in my oven. Watch out – it toasts fast! On my first try I totally burned the coconut. I found that about 20 seconds under the broiler, one quick stir, and another 20 seconds did the trick. Put the toasted coconut in a bowl in the freezer to chill while you prepare the rest of the ice cream.
Combine the milk, sugar and vanilla in a bowl, and whisk until the sugar has dissolved. This can take a couple of minutes, but it’s necessary because you don’t want gritty ice cream. Once the sugar has dissolved, add the coconut milk and cream and stir to combine.
Prepare the ice cream following the directions on your ice cream maker. In mine, which is a countertop electrical machine with a freezer bowl, it took about 25 minutes. 5 minutes before the ice cream is finished, add the toasted coconut. Once it’s reached the desired consistency, serve it up and freeze the rest. I personally love a bowl of toasted coconut ice cream topped with a little bit of chocolate ice cream. So. Good.
Yield: Approximately 1 1/2 quarts, or 12 servings of 1/2 cup each