Coconut Ice Cream
An ice cream recipe for Few drops vanilla extract.
OtherOtherEasy40 minBy Northstar
Ingredients
Servings
4
- 2 cups milk
- 3 egg yolks
- 1/4 cup light corn syrup, warmed
- 3 tablespoons butter, melted
- Few drops vanilla extract
- 1 cup shredded coconut
Instructions
- 1
Pour milk into a heavy−based saucepan and bring to just below boiling point.
- 2
Put egg yolks with the syrup into a bowl and beat until thick.
- 3
Beat in the hot milk and butter.
- 4
Return the mixture to the rinsed pan and cook over low heat until the custard thickens, stirring constantly — do not allow it to boil.
- 5
Remove from the heat and add vanilla extract and coconut and let cool, stirring occasionally.
- 6
Pour the mixture into a container. Cover and freeze until firm, beating twice at hourly intervals.
- 7
About 40 minutes before serving time, transfer the ice cream to the refrigerator.
- 8
Serve each portion decorated with a sprinkling of toasted coconut.
Tags
americanice-cream-delightsother