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

Hello Hawaii Ice Cream

Yield Makes about 1 quart
Notes: Unsweetened sliced dried coconut (also called coconut chips) is sold in Asian markets and some natural-food stores. Or use sweetened shredded dried coconut.

Ingredients

  • 3/4 cup sugar
  • 1 1/4 cups half-and-half (light cream)
  • 1 can (10 oz.) coconut milk
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3/4 cup unsweetened sliced dried coconut
  • 3/4 cup chopped roasted, salted macadamia nuts

Nutrition Information

  • calories 340
  • caloriesfromfat 69 %
  • protein 4.8 g
  • fat 26 g
  • satfat 15 g
  • carbohydrate 25 g
  • fiber 0.4 g
  • sodium 93 mg
  • cholesterol 67 mg

How to Make It

  1. In a 2- to 3-quart pan, combine sugar, half-and-half, and coconut milk. Stir over high heat until bubbles form at pan edge (scalding, about 180°), 5 to 8 minutes.

  2. In a small bowl, whisk eggs to blend. Then whisk about 1/2 cup of the hot cream mixture into eggs. Return egg mixture to pan and stir over medium-low heat with a flexible spatula-scraper, scraping pan bottom and sides thoroughly for even cooking, until custard thickly coats a metal spoon (about 190°), 8 to 10 minutes.

  3. Add vanilla to custard.

  4. At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.

  5. Pour cold custard through a fine strainer into a bowl, then pour mixture into an ice cream maker (1-qt. or larger capacity), or strain directly into the maker; discard residue. Freeze according to manufacturer's directions.

  6. As ice cream churns, stir coconut in a 10- to 12-inch frying pan over medium-high heat until toasted, about 4 minutes. Pour from pan and let cool.

  7. When ice cream is almost firm enough to scoop , add coconut and macadamia nuts. Continue freezing until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.

  8. Serve softly frozen, or freeze airtight (see below).

  9. Firming and Storing Ice Cream:

  10. To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.

  11. If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.

  12. For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.

  13. Nutritional analysis per 1/2 cup.