Toasted Coconut Ice Cream

 

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• Cooking and Prep: 3 h 45 m
• Serves: 12
• Contains:

You don't have to love coconut to go for this recipe. You can serve it topped with chocolate syrup or in an actual coconut for a stunning dessert presentation.

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Ingredients (5)

Main ingredients

• 1 cup dessicated coconut (or coarsely shredded dried coconut)

• 10 eggs (8 separated, 2 whole)

• 1 and 1/2 tablespoons vanilla sugar

• 1/2 cup oil

• 1 and 1/4 cups sugar

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Start Cooking

For the ice cream

1. Spread the coconut on a baking sheet and bake at 350°F for 10 minutes, or until lightly browned. Let cool.

2. In an electric mixer fitted with a whisk, whip 8 yolks with vanilla sugar and oil until light. Add the 2 whole eggs and whip until stiff.

3. In a second bowl, beat 8 egg whites until foamy. Gradually add the sugar and beat until whites are stiff and peaks form.

4. Combine the two beaten mixtures by folding them together using a spatula. Add most of the toasted coconut into the mixture and fold lightly.

5. Freeze in a 9 x 13-inch pan, well-covered. At serving time, scoop into individual serving dishes and sprinkle with reserved coconut.

Tip:

Save some of the toasted coconut for garnishing.