January 11, 2010

Coconut Ice Cream

This was the only dessert I could find to go with our chinese theme that sounded good!

1 3/4 cups canned coconut milk
1 3/4 cups canned sweetened condensed milk
1/2 tsp. salt

Chill the canned milks thoroughly. In a bowl mix the coconut milk with the condensed milk. Gently whisk together with the salt. Pour minture into the frozen freezer bowl of an ice-cream maker and churn until thickened. (30-40 minutes) If you don't have an ice cream maker you can pour the mixture into a shallow container and freeze on the coldest setting. When ice crystals form around the sides of the ice cream, beat the mixture, then return to the freezer. Do this atleast twice. The more you do it the creamier it will be. I toasted some coconut to put on the top by putting a thin layer of coconut on a cookie sheet and putting it into a 325 degree oven until slightly golden and I really liked it on top. I also did add a tiny bit of coconut extract to the ice cream to give it a little more flavor.

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