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.
Toasted Coconut Ice Cream
Recipe By Estee Kafra
- Cook & Prep: 3 h 45 m
- Serving: 12
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Contains:
Ingredients (5)
Main ingredients
Start Cooking
For the ice cream
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Spread the coconut on a baking sheet and bake at 350°F for 10 minutes, or until lightly browned. Let cool.
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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.
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In a second bowl, beat 8 egg whites until foamy. Gradually add the sugar and beat until whites are stiff and peaks form.
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Combine the two beaten mixtures by folding them together using a spatula. Add most of the toasted coconut into the mixture and fold lightly.
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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.
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Toasted Coconut Ice Cream
How long?
Hi! I have whipping the egg yolks for almost 10 minutes and nothing is happening...how long should this take?! Thank you!Replies:
The egg yolks will just get creamy when you whip them. The whites will stiffen into something high and be folded in.
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-
Toasted Coconut Ice Cream
How long?
Hi! I have whipping the egg yolks for almost 10 minutes and nothing is happening...how long should this take?! Thank you!Replies:
The egg yolks will just get creamy when you whip them. The whites will stiffen into something high and be folded in.
