Coconut Vanilla Ice Cream
½ cup heavy cream
¾ cup caster sugar* (baker’s sugar)
1 tablespoon Nielsen-Massey Pure Vanilla Extract
2 (13.5-ounce) cans unsweetened coconut milk
½ cup sweetened flaked coconut, toasted (garnish)
In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside.
Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir.
Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.
While ice cream is churning, toast the coconut. Preheat the oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.
*Caster sugar can be difficult to find. To make a superfine sugar, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency.
*** For those without an ice cream machine try one of these three low-cost techniques for creating ice cream:
The Bag Method:
Take a well-chilled ice cream base, put it in a plastic bag (Ziploc), which rests inside of a larger Ziploc bag filled with kosher salt and ice, then shake for a long while and end up with some pretty good ice cream. This is the method I do with my kids. It is fun and a great learning experience for them that is rewarding at the end!
Ice Cream in a Can, or Kick the Can:
Put ice cream base in a small coffee can, which rests in a larger coffee can, surrounded by rock salt and ice. Seal the tops and roll the can around.
The Stir-Every-30-Minutes Method:
Take custard base out of the freezer every half-hour and give it a vigorous stir until you have an ice-cream-like consistency. It’s the simplest of all techniques.
I received this recipe from Nielsen-Massey. It is not my recipe but it is a great recipe. I received nothing for this post!