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Banana-Coconut Ice Cream

Use very ripe bananas for the richest flavor.

Southern Living JULY 2002

  • Yield: 2 1/2 quarts

Ingredients

  • 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

Preparation

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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Banana-Coconut Ice Cream recipe

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