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Prep Time
6 Mins
Cook Time
12 Mins
Other Time
4 Hours 30 Mins
Yield
16 servings (serving size: 1/2 cup ice cream and 1/2 teaspoon coconut)
Photo: Oxmoor House

How to Make It

Step 1

Combine first 3 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring frequently. Combine sugar and egg yolks in a small bowl. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with a whisk. Add to remaining hot milk mixture, stirring constantly. Remove from heat; stir in 1/2 cup coconut and next 5 ingredients. Cool completely, stirring occasionally. Cover and chill at least 1 hour.

Step 2

Pour mixture into the freezer can of a 4-quart ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze at least 2 hours or until firm. Sprinkle each serving with toasted coconut.

Oxmoor House Healthy Eating Collection

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