ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut Ice Cream

Yield 1 gallon


  • 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes