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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together egg yolks and 1/4 cup of the sugar in a large bowl; set aside. In a small pot, combine coconut milk, heavy cream, whole milk, remaining 1/4 cup sugar and the salt; bring to a simmer. Remove from heat and slowly pour into yolk-sugar mixture while whisking. Return to pot and stir over medium-low heat until it coats the back of a wooden spoon or reaches 170° to 180°, about 4 to 8 minutes. Strain and cool.

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  • Heat oven to 350°. Scatter 1/2 cup of the coconut on a baking sheet. Bake at 350° for 5 minutes; stir and bake another 2 to 3 minutes, until lightly browned. Cool.

  • Process cooled mixture in an ice cream maker according to manufacturer's directions. During the last 5 minutes, stir in toasted coconut, remaining 1/2 cup coconut and the chocolate morsels. Transfer to a lidded container and freeze at least 1 hour.

Nutrition Facts

255 calories; total fat 20g; saturated fat 13g; cholesterol 115mg; sodium 65mg; carbohydrates 20g; fiber 2g; protein 3g.

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