Coconut Ice Cream

Oxmoor House
1 gallon


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6 cups half-and-half
2 cups milk
1 1/2 cups sugar
1/8 teaspoon salt
5 eggs, beaten
5 egg yolks, beaten
2 cups whipping cream
2 (6-ounce) packages frozen coconut, partially thawed
1 1/2 teaspoons vanilla extract
2 teaspoons coconut extract


Combine half-and-half, milk, sugar, and salt in a 4-quart saucepan; cook over medium heat 10 minutes or until thickened, stirring constantly.

Combine eggs and egg yolks. Stir one-fourth of half-and-half mixture into egg mixture. Add to remaining half-and-half mixture, stirring constantly. Cook 1 minute; remove from heat, and let mixture cool.

Beat whipping cream until stiff. Fold cream, coconut, vanilla, and coconut extract into half-and-half mixture. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour before serving.

Created date

February 2010