Summer just would not be summer without ridiculous amounts of ice cream. My mom never routinely kept ice cream at home, so getting an ice cream cone was definitely a treat to be savored. Growing up, there was a little soft serve stand on a corner in our little town and we made frequent visits once the weather got warm. It was a crowded hangout after little league games, where everyone knew everyone. My order was always the same – a chocolate and vanilla twist with chocolate sprinkles. It’s still what I prefer to this day.
While I can keep my own freezer stocked with as much as ice cream as I like nowadays, I typically fill it with homemade creations and only a chosen few store-bought pints. I have a few favorites, but I really enjoy experimenting with new flavors. This toasted coconut ice cream was made on a bit of a whim; as it turns out, that whim was a magical decision. This is one of the best homemade ice creams I have ever made.
There are multiple layers of flavor in this ice cream, which gives it tremendous depth and such a smooth flavor. Unsweetened coconut is toasted and then steeped in a cream, milk and sugar mixture. Once it’s time to strain the mixture and discard the coconut, the creamy base has been infused with a wonderfully nutty coconut flavor. Once the custard base is churned, a small amount of toasted sweetened coconut is mixed into the ice cream, along with chunks of dark chocolate.
I recently found huge 1-pound hunks of Callebaut chocolate in dark, milk, white and unsweetened in the bulk section of my favorite grocery store. Needless to say, I snatched up all of them in a matter of two seconds. I LOVE this chocolate; it’s so rich and creamy. If you can get your hands on it, I highly recommend it!
The pure, intense flavor of coconut in this ice cream is almost unbelievable. It’s such a clean flavor, yet so robust. In case you couldn’t tell, I’m in absolute love with this ice cream. The coconut flavor paired with the dark chocolate is an ideal combination. If you want to go the Almond Joy route, all you need to do is throw in some almonds!
Whether it’s a traditional soft-serve swirl or a homemade concoction, I hope you’ve been filling your summer with some yummy ice cream!
One year ago: Cheddar, Jalapeño & Chive Biscuits and Homemade Klondike Bars
Two years ago: Frozen Chocolate-Peanut Butter Pie
Three years ago: Peanut Butter Cup Rice Krispies Treats
Four years ago: Tin Roof Ice Cream
Five years ago: American Sandwich Bread
Six years ago: Egg Muffins
Toasted Coconut Dark Chocolate Chunk Ice Cream
Yield: 1 quart
Prep Time: 1 hour
Total Time: 8 hours
Ice cream infused with toasted coconut, with more toasted coconut and dark chocolate mixed into the final product.
2 cups heavy cream
1¼ cups 2% milk
¾ cup granulated sugar, divided
¼ teaspoon kosher salt
1 cup unsweetened dried shredded coconut, toasted
5 egg yolks
¼ cup sweetened dried shredded coconut, toasted
2 ounces dark chocolate, finely chopped or grated (or substitute ⅓ cup dark chocolate chips)
1. In a medium saucepan, combine the heavy cream, milk, 6 tablespoons of the sugar and the salt. Place the pan over medium-high heat; when the mixture begins to bubble around the edges, stir in the unsweetened dried shredded coconut. Allow the mixture to begin to bubble again, then remove from the heat, cover, and allow to steep for 20 minutes.
2. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the coconut to extract as much liquid as possible. Discard the coconut and pour the infused cream back into the saucepan.
3. In a medium bowl, whisk the egg yolks to break them up, then whisk in the remaining sugar; set aside.
4. Place the cream mixture over medium-high heat until it barely begins to simmer, then reduce the heat to medium.
5. Ladle out a scoop of the hot cream mixture and, whisking constantly, add the cream to the bowl with the egg yolks. Repeat with another ladleful of the hot cream mixture. Using a rubber spatula, stir the cream in the saucepan and gradually pour the egg mixture from the bowl into the saucepan.
6. Cook the mixture over medium heat, stirring constantly with the rubber spatula, until it thickens and coats the back of the spatula (it should register 170 to 175 degrees F on an instant-read digital thermometer), about 1 to 2 minutes longer.
7. Strain the hot mixture through a fine-mesh sieve into a clean bowl. Place the bowl into an ice water bath and stir occasionally until the mixture has cooled. Cover and refrigerate until it has thoroughly chilled, at least 2 hours or overnight.
8. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Add the sweetened dried shredded coconut and dark chocolate chunks during the last minute or so of churning. Place in a freezer-safe container and store in the freezer.
(Recipe adapted from Sweet Cream and Sugar Cones)