Remember Good Humor toasted coconut ice cream bars? I adored them.
I am pretty sure that the actual taste of a Good Humor, as opposed to my memory of it, would not measure up to the expectations of my now grown-up palate. So I decided to create an improved version of that coconutty flavor inside and toasted coconut on the outside.
Beginning with a not-too-sweet custard base that lets the coconut flavor shine through (the same one as for the ginger ice cream), I strained out the coconut. That keeps the ice cream silky smooth. Finally, adding toasted coconut at the end gives the ice cream a crunchy exterior. Can’t you hear those Good Humor bells ringing if you close your eyes when you taste it? I got fancy and rolled the ice cream scoops in the toasted coconut. Of course, it will taste as good if you simply sprinkle the toasted coconut on top.
Coconut Ice Cream with Toasted Coconut
Adapted from Bon Appétit True Vanilla Ice Cream
Servings – About 3 ½ cups Cost – $6-7
- 1 cup whole milk
- ½ cup granulated sugar
- Pinch of kosher salt
- 1cup shredded, unsweetened coconut (If you use sweetened, cut the sugar down a bit.)
- 1 teaspoon vanilla extract
- 5 large egg yolks (use the whites for another purpose, meringues anyone?)
- 1 ½ cups heavy (whipping) cream
- 1 cup or more of shredded sweetened coconut (or substitute unsweetened using this method) for toasting
- Ice cream maker
- Measuring cup for liquids
- Measuring spoons
- Medium saucepan
- Wooden spoon
- 2 medium bowls
- Fine mesh strainer (If you don’t have one, use a colander with cheesecloth to catch the coconut shreds)
- Pan with ice cubes and cold water
- Ice cream scoop or melon baller (optional)
- Toaster oven or regular oven with small oven-proof tray or cookie sheet
- Put ¼ cup of the milk and the cup of unsweetened shredded coconut in the saucepan. Heat them on a low light until combined, stirring so the coconut absorbs the liquid. Add the rest of the milk by ¼ cups. After a few minutes the mixture looks almost like oatmeal.
- Add the cream, ¼ cup of the sugar, salt, and vanilla. Bring the mixture just to a simmer and stir to dissolve the sugar. Take the mixture off the heat, cover, and let it steep for 30 minutes.
- Whisk the egg yolks and the second ¼ cup of sugar in a medium bowl until they are pale yellow – about 4 minutes vigorously by hand or 2 minutes with a hand mixer. (To separate eggs, use my “silly” method or a small cup/pitcher to avoid getting any yolk in the whites you’ve already separated. If any yolk gets in the whites you put aside for meringues or other purposes, the whites won’t whip properly.) Gradually whisk in 1 cup of the cream/milk mixture and pour that egg yolk/sugar/cream/milk mixture back into the saucepan with the rest of the cream/milk. Cook the combined liquid over medium heat until it is thick enough to coat a wooden spoon.
- Strain the custard into the second medium bowl and set it over the pan of ice water. Once the custard is cool, process it in the ice cream maker, using the manufacturer’s directions. Transfer the ice cream to an airtight container for at least 4 hours to harden.
- Toast the coconut for the outside by baking it for about 12-15 minutes at 325 degrees (I use a toaster oven), turning it with a fork at least once during baking so that it will toast evenly. Store unused toasted coconut in a tightly closed plastic or glass container.
- Once the ice cream is hardened, to create snowballs, use a rounded ice cream scoop for large balls or a melon baller for smaller ones to roll scoops. Put the toasted coconut in a shallow bowl or rimmed plate and roll the balls around in it until covered. Refreeze for at least an hour to get the outside to set.
- 1 Cuisinart Ice Cream Machine in White
- One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
- One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
- One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
- One Microplane Herb and Salad Chopper
- One Microplane Premium Classic Grater in White
- One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
- One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
- One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
- One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
- One Copy of the Cookbook Eat More Dessert by Jenny Kellar
- One Copy of the Cookbook The Perfect Scoop by David Lebovitz
- One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Be sure to visit all of today’s Ice Cream Week Participants:
- Baked Alaska by Cravings of a Lunatic
- Coffee and Donut Sundae by The Girl in the Little Red Kitchen
- Pinot Noir Ice Cream by The Redhead Baker
- Triple Peach Ice Cream by Cookistry
- Root Beer Float by My Catholic Kitchen
- Ice Cream Shots by The Life and Loves of Grumpy’s Honeybunch
- Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D’s Books and Cooks
- Key Lime Pie Milkshake by Love and Confections
- Caramel Toffee Apple Parfaits by Farm Fresh Feasts
- Orange Creamsicle Float by Noshing with the Nolands
- Gluten Free Ice Cream Sandwiches by Gluten Free Crumbley
- Toasted Almond and Cherry Ice Cream by The Messy Baker
- Gluten Free Toasted Marshmallow Brownie Batter Ice Cream by Cupcakes & Kale Chips
- Coconut Ice Cream Snowballs by Mother Would Know
- No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours
We would like to thank you all our readers for joining in the indulgence this week. Ice cream is always best eaten with friends.