The ice cream turned out really nicely. I was expecting a stronger coconut taste, but the overall taste is very good. In the future, I would definitely consider making this recipe again. I mashed the bananas with a fork this time, which worked fine, but I think in future attempts I might puree the bananas for a smoother texture. The recipe calls for chilling the ice cream mix for only three hours before putting in the ice cream freezer. I personally found that this did not chill the mix enough. Therefore, I chilled in the refrigerator for three hours and then moved the mix to the freezer for another hour. I think this might fix some of the problems other users were having with the mix not freezing.
Banana-Coconut Ice Cream
Use very ripe bananas for the richest flavor.
Yield: 2 1/2 quarts
- 2 cups sweetened flaked coconut
- 1 cup sugar
- 6 egg yolks
- 4 cups milk
- 2 cups half-and-half
- 1 (15-ounce) can cream of coconut
- 2 teaspoons vanilla extract
- 3 ripe bananas, mashed
- Garnish: toasted sweetened flaked coconut
- Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.
- Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).
- Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
- Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.
- Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.
- Note: For testing purposes only, we used Coco Lopez Cream of Coconut.
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